Author Index

A

  • Adawy, T. A. El- EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]

B

  • Badaw, R. M. FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER [Volume 5, Issue 2, 2020, Pages 15-16]
  • Badaw, R. M. USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]
  • Badaw, R. M. UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. [Volume 5, Issue 7, 2020, Pages 95-96]
  • Badawi, R. M. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
  • Badawi, R.M. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]
  • Bakr, A.S. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
  • Bana, M. A. El- EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]
  • Bedawey, A. A. El- EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
  • Bedawey, A.A. El- EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
  • Beltagy, A.E. El- EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]

E

  • Eldhshan, Fatma E. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]

G

  • Gaafar, A.M. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
  • Goma, R. A. EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]

H

  • Habib, M. A. M. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
  • Helal, M. M. EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]
  • Husien, S. A. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
  • Hussein, S. A. FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER [Volume 5, Issue 2, 2020, Pages 15-16]
  • Hussein, S. A. USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]
  • Hussein, S. A. UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. [Volume 5, Issue 7, 2020, Pages 95-96]
  • Hussein, S.A. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]

I

  • Ismaiel, Awatef I. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]

K

  • Kebary, Kh. M. K. FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER [Volume 5, Issue 2, 2020, Pages 15-16]
  • Kebary, Kh. M. K. USING WHEY PROTEINS TO IMPROVE QUALITY OF YOGHURT MADE FROM COW'S MILK. [Volume 5, Issue 6, 2020, Pages 93-94]
  • Kebary, Kh. M. K. UTILIZATION OF POTATO PROCESSING WASTE AS NATURAL ANTIOXIDANTS SOURCE IN BEVERAGES. [Volume 5, Issue 7, 2020, Pages 95-96]
  • Kebary, K. M. K. IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY [Volume 5, Issue 5, 2020, Pages 65-77]
  • Kebary, K.M.K. QUALITY OF ICE MILK SUPPLEMENTED WITH MANGO'S PEELS POWDER [Volume 5, Issue 2, 2020, Pages 1-13]

O

  • Osheba, A. S. A. EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]

R

  • Rahma, E. H. A. EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]

S

  • Saad, M. M. M. EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS [Volume 5, Issue 6, 2020, Pages 91-92]
  • Salem, M. M. PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]
  • Sattar, A. S. Abd El- EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES [Volume 5, Issue 4, 2020, Pages 35-51]
  • Sayed, M.E. El- PRODUCTION LOW-FAT BEEF BURGER BY USING GUM ARABIC AS FAT REPLACER [Volume 5, Issue 3, 2020, Pages 17-33]

Y

  • Youssef, S. M. EVALUATION OF POTATO PEEL EXTRACT AS A SOURCE OF ANTIOXIDANT AND ANTIMICROBIAL SUBSTANCES [Volume 5, Issue 6, 2020, Pages 79-90]