1 | OLIVE AND AVOCADO OILS AND THEIR BLEND: EVALUATION AND UTILIZATION IN SOME FOODS | |
Page 367-381 | ||
Magda S. Sharara; Rehab A. E. Mostafa | ||
2 | EFFECT OF ADDITION OF DIFFERENT TYPES OF SOYBEAN ON PROTEIN QUALITY OF PROCESSED KOFTA AND BURGER. | |
Page 383-399 | ||
M. B. Domah; A. I. Abdel Gawwad; Rania E. El-Gammal; A. A. Abu-shaishai | ||
3 | INFLUENCE OF DRYING AIR TEMPERATURE, AIR VELOCITY AND SURFACE LOAD ON DRYING KINETICS AND COLOR OF JEW'S MALLOW LEAVES | |
Page 401-416 | ||
K. Youssef; H. E. Embaby | ||
4 | PROTOLYTIC ACTIVITY OF CERTAIN STRAINS Of BACILLUS SPP. USED AS SUBSTITUTE FOR BUFFALOES MILK CLOTTING | |
Page 417-429 | ||
M. R. Shahein; A. M. M. Nasr | ||
5 | MANUFACTURE OF HIGHLY ANTIOXIDANT LOW CALORIES BEVERAGES AND ICES FROM FERMENTED MILK PERMEATE | |
Page 431-446 | ||
Karima A. Moustafa; Nagla A. Hegazi; M. A. El-Nawawy | ||
6 | DERIVED PEPTIDES FROM MILK PERMEATE AS A HEALTH INGREDIENTS: PROPERTIES AND APPLICABLE ASPECTS | |
Page 447-460 | ||
M. A. El- Nawawy; U. M. Radwan; S. A. El-Behairy; M. A. Hassan | ||