1 | IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT | |
Page 1-10 | ||
N. A. El-Adly; A. S. I. Hussein; Amany M. A. Sakr | ||
2 | DETERMINATION OF SOME HEAVY METALS IN FISH PRODUCTS | |
Page 11-22 | ||
Sadia M. H. Mohamed; O. R. Abo Samaha; A. A. Abdel-Nabey; M. K. M. Khalil | ||
3 | PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING | |
Page 23-32 | ||
Hanaa S. A. Sakr | ||
4 | INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS | |
Page 33-44 | ||
Afaf - Haniem M. Ramadan | ||
5 | ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SOME HERBS VOLATILE OILS AND THEIR ETHANOLIC EXTRACTS | |
Page 455-61 | ||
Rania E. El-Gammal; Sabrene A. Omar | ||