Egyptian Journal of Agricultural Research (EJAR) - Articles List
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Current Issue
Journal Archive
Volume 102 (2024)
Volume 101 (2023)
Volume 100 (2022)
Volume 99 (2021)
Volume 98 (2020)
Volume 97 (2019)
Volume 96 (2018)
Volume 95 (2017)
Volume 94 (2016)
Volume 93 (2015)
Volume 92 (2014)
Volume 91 (2013)
Volume 90 (2012)
Volume 89 (2011)
Volume 88 (2010)
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Volume 85 (2007)
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Volume 83 (2005)
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Volume 81 (2003)
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Volume 76 (1998)
Keywords =
Sensory evaluation
Number of Articles:
14
1
Impact of lemon peel extract utilization on the biological values of Labneh during storage
Volume 100, Issue 4, December 2022, Page
555-569
Ebtehal A. El-Kholany; Amany M. El-Deeb; Dalia M. Elsheikh
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930.39 K
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2
MANUFACTURE OF MIXED JAMS USING NATURAL SOURCES OF POWERFUL ANTIOXIDANTS AND IRON
Volume 98, Issue 1, March 2020, Page
11-22
George A. ABDEL-MALAK; Mohamed M.E. MOUSSA; MANAL A. El-GENDY
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282.63 K
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3
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES AMENDED WITH KIWI FRUIT POWDER
Volume 95, Issue 4, December 2017, Page
1681-1694
WAFAA T. SAEED; ZAHRAT EL-OLA M. MOHAMED
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644.69 K
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4
EVALUATION OF NUTRIENT CONTENT AND COOKING CHARACTERISTICS OF LOW FAT BEEF BURGER
Volume 95, Issue 4, December 2017, Page
1709-1723
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521.48 K
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5
QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS
Volume 95, Issue 4, December 2017, Page
1653-1667
NADRA S. HASSAN; AMAL H. MAHMOUD; EBTEHAL A. EL-KHOLAN
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532.74 K
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6
PRODUCTION OF HIGH NUTRITIONAL VALUE COOKIES FROM BROKEN RICE SUPPLEMENTED WITH SWEET LUPIN FLOUR
Volume 95, Issue 2, July 2017, Page
755-767
AMERA T. MOHAMMED
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630.85 K
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7
UTILIZATION OF ORANGE WASTES FOR PRODUCTION OF VALUE ADDED PRODUCTS
Volume 95, Issue 1, March 2017, Page
221-231
MOHAMED R. MASOUD; FATMA H. EL MASRY,; LOBNA A. HAREEDY
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952.9 K
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8
PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM
Volume 94, Issue 3, September 2016, Page
647-658
NASRA A. ABD-EL-HAK,; HANAA S. ABD EL-RAHMAN; AYAT E. RIZK
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492.26 K
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9
EFFECT OF PRETREATMENTS AND DRYING TEMPERATURES ON THE QUALITY OF DRIED PLEUROTUS MUSHROOM SPP.
Volume 92, Issue 3, September 2014, Page
1009-1023
FATHY R. HASSAN; GHADA M. MEDANY
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449.8 K
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10
EVALUATION OF PAN BREAD AND PIES MADE BY PARTIAL SUBSTITUTION WITH DATES SYRUP (DIBS)
Volume 92, Issue 3, September 2014, Page
1029-1044
SALAH H. BEDEIR
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3.54 MB
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11
EVALUATION OF QUALITY ATTRIBUTES OF DEHYDRATED FIGS PREPARED BY OSMOTIC-DRYING PROCESS
Volume 92, Issue 1, March 2014, Page
337-348
MANAL A. EL-GENDY
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448.93 K
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12
CHEMICAL COMPOSITION OF CASSAVA FLOUR AND ITS EFFECT ON PRODUCED BALADY BREAD
Volume 90, Issue 2, July 2012, Page
823-833
REFAEY G. ALI
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187.77 K
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13
PRODUCTION OF LOW AND FREE FAT ICE MILK USING SODIUM CASEINATE AND BUTTER MILK POWDER
Volume 88, Issue 2, July 2010, Page
557-568
AWAD R. AZAB; WAFAA M. SALAMA
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4.05 MB
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14
EVALUATION OF KOFTA PROCESSED FROM EDIBLE MEAT BY-PRODUCTS
Volume 85, Issue 3, September 2007, Page
1069-1077
MANAR M.A. FARAG
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2.22 MB
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