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Volume & Issue: Volume 6, Issue 1, December 2024 
Number of Articles: 6
Main Subjects
Bakery and Pastry Research 3
Food and Nutrition research 2
Oil and Fat technology 1
Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids

Pages 1-13

Azza A. Omran; Zahrat El-Ola, M. Mohamed

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Flaxseed Characteristics and Using Cake Mucilage in Pan Bread

Pages 14-25

Muhammad E. Elsorady; Elsayed A.A. Hendawy; Sahar S. Elgohery

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  • PDF 741.81 K
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Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Pages 26-40

Gamal S. EL-Hadidy; Amira E. Abd El Gwad; Alshamiaa M. Hamouda

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Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value

Pages 41-62

Hanan A. Hussien; Omaima M. Dewidar; Nady A.M. Fayed

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Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes

Pages 63-69

Eman R.M. Abbas; Eman A.A. Eldanasory; Rania M.M. Mansour

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Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant

Pages 70-82

Aziza A. Salah-Eldin

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