Journal of Food and Dairy Sciences

Journal Archive

Current Issue: Volume 11, Issue 9, September 2020, Page 241-283


1		Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product
	Page 241-246
	H. Ferweez; S. I. Elsyaid; H. A. Abd Elaal; Yassmin M. S. Salh
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2		Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips
	Page 247-250
	Shokhan H. Hamarashid
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3		The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron
	Page 251-257
	Nagwa H. I. Abou-Soliman
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4		Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk
	Page 259-264
	E. H. Atwaa; M. A. A. Hassan; Mahytab F. Ramadan
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5		Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts.
	Page 265-269
	A. A. El-Refai; A. M. Sharaf; N. A. E. Azzaz; M. M. El-Dengawy
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6		Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber
	Page 271-276
	E. Atwaa; Eman T. Abou Sayed-Ahmed; M. A. A. Hassan
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7		Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro.
	Page 277-283
	A. G. Darwish; H. I. Mahmoud; Inas H. Refaat
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