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Volume & Issue: Volume 4, Issue 1, January and February 2019, Pages 1-700 
Number of Articles: 4
IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS

Pages 21-35

Sahar R. Abd El-Hady; y.y. Shehab; Awatif I. Ismail; M.R. Nour El-Deen

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EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

Pages 1-20

E.S. El-Poraie; A.E. El-Beltagy; T. A. El-Adawy

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PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS

Pages 37-38

A. A. El-Bedawey; A. H. M. Khalil; Azza A. B.Y Hamza

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ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS

Pages 39-40

A. A. El-Bedawey; E. H. Mansour; A. S. Osheba; Amal A. Atif

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Menoufia Journal of Food and Dairy Sciences
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