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Volume & Issue: Volume 4, Issue 2, June 2024 
Number of Articles: 5
Main Subjects
Bakery and Pastry Research 1
Food and Nutrition research 3
Food Engineering and Packaging 1
Production of dry toast slices with high nutritional value and attractive color using red beet, spinach, or carrot pastes

Pages 73-91

Ghada Yousef; Ayat Rizk; Akram Anany; Ahmad, Abdel Gawad

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Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Pages 92-106

Dina Anwar; Heba Eid; Sayed Rashad; Sayed A. Soliman

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Influence of Cooking and Drying Methods on Quality Characteristics of Different Cereals Bulgur

Pages 107-122

Asmaa Mohamed Marie; Seham Gebreil

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Effect of Processing on Nutrient Composition and Antioxidant Capacity of Loquat Jam and Concentrated Syrup

Pages 123-133

Doaa Fathy Hassan; sahar A Mohamed; Esraa A. Mousa

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Extending Fresh Chicken Eggs Shelf Life using Unconventional Methods

Pages 134-147

Entsar Mohamed; Abeer El-Baz; Entsar Sayed Abdou

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