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Volume & Issue: Volume 2, Issue 4, April 2011, Pages 175-250 
Number of Articles: 7
ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

Pages 175-182

Asmaa A. El-Awady; M. M. Zien El-Din; W. M. El-Sharoud

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ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT

Pages 183-190

M. M. Ismail; M. N. F. Hamad

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QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES

Pages 191-199

M. N. F. Hamad; M. M. Ismail

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CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES

Pages 201-211

Gehan A. Goneim; Faten Y. Ibrahim; Sh. M. El-Shehawy

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EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS

Pages 213-223

A. M. Mehriz; M. A. Azzam; N. A. Youniss; S. A. Osman

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CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY

Pages 225-235

A. M. Sharaf

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EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

Pages 237-250

Gihan M. El-Moghazy; Dina M. Sakr; N. M. Abd El Ghafar

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