Food systems

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Vol 4, No 2 (2021) Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds Abstract  similar documents
M. R. Ali, R. M. Mohamed, T. G. Abedelmaksoud
"... were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry ..."
Vol 6, No 3 (2023) Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream Abstract  PDF (Eng)  similar documents
A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud
Vol 6, No 1 (2023) Functional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants properties Abstract  PDF (Eng)  similar documents
R. H. Tlay, S. J. Abdul-Abbas, A.А. А. El-Maksoud, A. B. Altemimi, T. G. Abedelmaksoud
"... of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry ..."
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