A
-
Acculturation
Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
-
Aglutenics biscuits
Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type [Volume 6, Issue 1, 2019, Pages 1-12]
-
Amhat dates
Novel Products from Amhat Date [Volume 5, Issue 1, 2018, Pages 1-10]
-
Anthocyanins
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
-
Antimicrobial
Effect of Mixing Rotational Speed on Characteristics of Edible Film Containing Tangerine (Citrus reticulate) Essential Oil to Extend the Shelf-Life of Mushroom (Agaricus bisporus) [Volume 7, Issue 1, 2020, Pages 23-34]
-
Antimicrobial
Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones [Volume 8, Issue 1, 2021, Pages 11-18]
-
Anti-oxidant
Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
-
Antioxidant activity
Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom [Volume 4, Issue 1, 2017, Pages 19-28]
-
Antioxidant activity
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
-
Antioxidant activity
Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
-
Antioxidant activity
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
-
Arab women
Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
-
Aromatic profile
Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
B
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Beef burger
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
-
Beef burger quality
Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
-
Beta vulgaris L
Chemical and Technological Characteristics of Fresh Roots of Four Sugar Beet Varieties Harvested at different Periods [Volume 6, Issue 1, 2019, Pages 43-48]
-
Beta vulgaris L
Effect of Storage Conditions on the Sugar Recovery, Sucrose Loss in Wastes and Juice Purity during Sugar Beet Manufacture [Volume 6, Issue 1, 2019, Pages 65-73]
-
BHA/BHT
Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
-
Bitter melon
Nutritive Value and Improving Palatability of Bitter Melon (Momordica charantia L.) [Volume 5, Issue 1, 2018, Pages 57-67]
-
Brioche
Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
C
-
Carrageenan
Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]
-
Chemical analysis
Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
-
Chemical composition
Novel Products from Amhat Date [Volume 5, Issue 1, 2018, Pages 1-10]
-
Chicken sausage
Quality Characteristics of Chicken Sausage Formulated with Chia Seeds [Volume 6, Issue 1, 2019, Pages 87-96]
-
Chicken sausage
Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage [Volume 6, Issue 1, 2019, Pages 97-103]
-
Chilling storage
Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
-
Chlorophylls
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Chlorophylls
Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
-
Citric acid
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
-
Coffee husks
Utilization of Coffee Husks to Prepare Functional Products [Volume 8, Issue 1, 2021, Pages 19-28]
-
Color
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Concentrate
Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice [Volume 3, Issue 1, 2016, Pages 67-74]
-
Cookies
Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
-
Cooking quality
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
-
Cordia dichotoma
Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp [Volume 5, Issue 1, 2018, Pages 91-97]
-
Corn grits
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
-
Cymbopogon citrates
Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic [Volume 8, Issue 1, 2021, Pages 1-9]
D
-
Dynamic Rheology and Buckwheat
Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
E
-
Essential oils
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
F
-
Fatty acid composition
Omega-3 Rich Jelly Candy Fortified with Portulaca oleracea Seeds Oil: Physicochemical Properties, Fatty Acids Composition and Acceptability [Volume 9, Issue 1, 2022, Pages 1-8]
-
Fatty acids composition
Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]
-
Filled chocolate
Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat [Volume 5, Issue 1, 2018, Pages 11-22]
-
Flavonoids
Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom [Volume 4, Issue 1, 2017, Pages 19-28]
-
Flavonoids
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Flavonoids
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
-
Flavonoids
Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
-
Flavonoids
Nutritive Value and Improving Palatability of Bitter Melon (Momordica charantia L.) [Volume 5, Issue 1, 2018, Pages 57-67]
-
Fruit peels
Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
-
Fruits
Properties and Total Initial Activities of Three Oxidative Enzymes Isolated from some Fruits and Vegetables Grown in Egypt [Volume 3, Issue 1, 2016, Pages 9-18]
-
Functional properties
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
G
-
Garden Cress Seeds
Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
-
Green Beans
Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]
-
Green Beans
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Guar gum
Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]
H
-
Habits
Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
-
Heat processing
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
I
-
Ireland
Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
J
-
Jew's mallow
Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
-
Juniper leaves and berries
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
K
-
Kishk
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
L
-
Lead
Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]
-
Lemongrass
Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic [Volume 8, Issue 1, 2021, Pages 1-9]
-
Lentil coat powder
Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC [Volume 3, Issue 1, 2016, Pages 35-44]
-
Liver
Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]
M
-
Mango
Evaluation of New Untraditional Chocolate Filled with some Fruits and Oat [Volume 5, Issue 1, 2018, Pages 11-22]
-
Microbiological examination
Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
-
Microbiological quality
Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing [Volume 7, Issue 1, 2020, Pages 43-54]
-
Mixolab (Chopin+)
Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
-
Multivariate Analysis
Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis [Volume 7, Issue 1, 2020, Pages 35-42]
N
-
Natural additives
Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding [Volume 5, Issue 1, 2018, Pages 69-90]
-
Natural flavor
Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
-
Nutritional Value
Novel Products from Amhat Date [Volume 5, Issue 1, 2018, Pages 1-10]
-
Nutritional Value
Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake [Volume 5, Issue 1, 2018, Pages 47-56]
-
Nutritional Value
Nutritive Value and Improving Palatability of Bitter Melon (Momordica charantia L.) [Volume 5, Issue 1, 2018, Pages 57-67]
-
Nutritional value and Storage stability
Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding [Volume 5, Issue 1, 2018, Pages 69-90]
-
Nutrition knowledge
Effect of Acculturation on Nutritional Dietary Habits of Arab Women Living in Ireland [Volume 2, Issue 1, 2014, Pages 19-28]
O
-
Oat flour
Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour [Volume 8, Issue 1, 2021, Pages 29-37]
-
Olea europaea L
Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
-
Oleoresin
Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
P
-
Pan bread
Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
-
Phenolic acids
Utilization of Coffee Husks to Prepare Functional Products [Volume 8, Issue 1, 2021, Pages 19-28]
-
Phenolic and Flavonoid compounds
Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
-
Phenolics
Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom [Volume 4, Issue 1, 2017, Pages 19-28]
-
Phenolics
Influence of Freezing Steps on Color Attributes, Phytochemical Contents and Antioxidant Capacity of Green Beans [Volume 3, Issue 1, 2016, Pages 19-25]
-
Phenolics
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
-
Phenolics
Effect of Hot Air Drying Variables on Phytochemicals and Antioxidant Capacity of Jew's Mallow (Corchorus olitorius L.) Leaves [Volume 2, Issue 1, 2014, Pages 1-8]
-
Physical properties
Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type [Volume 6, Issue 1, 2019, Pages 1-12]
-
Physico-chemical properties
Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
-
Plant extracts
Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C [Volume 2, Issue 1, 2014, Pages 9-18]
-
Polyphenols
Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice [Volume 3, Issue 1, 2016, Pages 67-74]
-
Pomegranate seeds
Impact of Freezing and Freeze-drying Processes on Color, Phytochemical Contents and Antioxidant Capacity of Pomegranate Seeds [Volume 3, Issue 1, 2016, Pages 27-38]
-
Purslane
Omega-3 Rich Jelly Candy Fortified with Portulaca oleracea Seeds Oil: Physicochemical Properties, Fatty Acids Composition and Acceptability [Volume 9, Issue 1, 2022, Pages 1-8]
-
Purslane
Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]
Q
-
Quality
Prediction of Sensory Attributes of Fresh Beef Using Advanced Spectral Analysis [Volume 7, Issue 1, 2020, Pages 35-42]
-
Quinoa
Effect of Pre-Treatment Techniques on the Quality Characteristics of Quinoa Flour [Volume 6, Issue 1, 2019, Pages 75-86]
R
-
Rats
Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]
-
Ready to eat fish fingers
Effect of Transglutaminase Enzyme and some Natural Antioxidants on the Quality of Ready to Eat Catfish Fingers during Frozen Storage [Volume 3, Issue 1, 2016, Pages 45-55]
-
Rheological characteristics
Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
-
Rheological properties
Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
-
Rice flour
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
S
-
Seds 12 wheat
Nutritional Evaluation of Brioche Bread Made from Egyptian Wheat and Enriched with Garden Cress Seeds (GCS) Powder as a Functional Food [Volume 6, Issue 1, 2019, Pages 27-41]
-
Sensory characteristics
Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates [Volume 6, Issue 1, 2019, Pages 49-63]
-
Sensory characteristics
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
-
Sensory evaluation
Mango, Orange and Mandarin Peels Oleoresins to Prepare Natural and Healthy Instant Flavor Drinks [Volume 4, Issue 1, 2017, Pages 11-18]
-
Sensory evaluation
Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
-
Sensory evaluation
Physicochemical Properties and Acceptability of Gluten-Free Biscuits as Affected by some Cereals and Tubers Type [Volume 6, Issue 1, 2019, Pages 1-12]
-
Soybean
Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]
-
Spirulina platensis
Effect of Feeding by Spirulina platensis and Kareish Cheese on Liver and Kidney Damage Induced by Lead Toxicity in Rats [Volume 5, Issue 1, 2018, Pages 23-30]
-
Storage
Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings [Volume 4, Issue 1, 2017, Pages 1-10]
-
Storage
Enhancement of Guava Nectar Characteristics by Reducing Heat Processing and Addition of Juniper (Juniperus communis) Extracts [Volume 3, Issue 1, 2016, Pages 57-66]
-
Sugar beet
Quality of Some Sugar Beet Varieties as Affected by Toshka Region Conditions, Aswan (Egypt) [Volume 6, Issue 1, 2019, Pages 13-18]
-
Sweet corn
Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates [Volume 6, Issue 1, 2019, Pages 49-63]
T
-
Table olives, Manzanilla
Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
-
TBA values
Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage [Volume 6, Issue 1, 2019, Pages 97-103]
-
Technological parameters
Evaluation of some Sweet Corn Hybrids for Agronomic Traits and Technological Parameters under different Planting Dates [Volume 6, Issue 1, 2019, Pages 49-63]
-
Texture profile
Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles [Volume 7, Issue 1, 2020, Pages 55-65]
-
Thermal properties
Effect of Extraction Techniques on the Physicochemical Properties, Fatty Acids Composition, and Stability of Purslane Seeds (Portulaca oleracea) Oil Compared to Soybean Seeds (Glycine max) and Sardine Fish (Sardinella maderensis) Oils [Volume 9, Issue 1, 2022, Pages 9-20]
-
Tigernut
Effect of Baking on Stability of Phenolic and Flavonoid Compounds and Quality of Tigernut Enriched Crackers [Volume 3, Issue 1, 2016, Pages 1-8]
-
TSS%
Chemical and Technological Characteristics of Fresh Roots of Four Sugar Beet Varieties Harvested at different Periods [Volume 6, Issue 1, 2019, Pages 43-48]
W
-
Washingtonia robusta oil
Physico-chemical Characteristics of Washingtonia robusta Fruit Oil [Volume 6, Issue 1, 2019, Pages 19-25]
-
Water saving
Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive [Volume 7, Issue 1, 2020, Pages 15-22]
-
WHC
Quality Characteristics of Chicken Sausage Formulated with Chia Seeds [Volume 6, Issue 1, 2019, Pages 87-96]
-
Wheat nano fertilization
Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer [Volume 5, Issue 1, 2018, Pages 99-109]
-
Wheat Substitution
Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour [Volume 1, Issue 1, 2013, Pages 1-12]
-
White rice flour
Effect of White Corn or Sweet Potato Flour on Quality Attributes of Gluten- Free Rice Cake [Volume 5, Issue 1, 2018, Pages 47-56]
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