Keyword Index

A

C

  • Chemical composition STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
  • Chickpea seeds STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
  • Corngrits EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
  • Crust and crumb color EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
  • Crust and crumb color EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
  • Crust and crumb color PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]

E

  • Encapsulation PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES [Volume 2, Issue 1, 2017, Pages 1-13]
  • EPS IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]
  • Extruded corn products EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
  • Extrusion process STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]

F

  • Frozen yoghurt QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]
  • Frozen yoghurt IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]

H

  • Health Benefits HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW [Volume 2, Issue 2, 2017, Pages 37-60]

J

  • Jam - nutritional value PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. [Volume 2, Issue 1, 2017, Pages 53-54]

K

  • Kishk PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES [Volume 2, Issue 1, 2017, Pages 1-13]

M

  • Microbiological analysis STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
  • Mixolab profile EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
  • Mixolab profile EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
  • Mixolab profile PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
  • Mixolab simulator mode EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
  • Mixolab simulator mode EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
  • Mixolab simulator mode PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
  • MTGase IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]

N

  • Non-fat yogurt IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]

P

  • Pesticide Residues EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA) [Volume 2, Issue 1, 2017, Pages 15-22]
  • Physiochemical analysis STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
  • Preparation EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA) [Volume 2, Issue 1, 2017, Pages 15-22]
  • Preparation HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW [Volume 2, Issue 2, 2017, Pages 37-60]
  • Proximate chemical composition STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]

S

  • Skimmed milk powder STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
  • Sources HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW [Volume 2, Issue 2, 2017, Pages 37-60]
  • Spent hen meat UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]
  • Surimi UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. [Volume 2, Issue 2, 2017, Pages 61-62]
  • Surimi UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]

T

  • Tomato pomace powder STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]