| 1. | EFFECT OF SOME ADDITIVES TO PRODUCE LOW CALORIE BREAD | |
| Pages 55-68 | ||
| M. A. Hussein; M. A. Abou- Raya; Rasha M. E. Maawad | ||
| 2. | ACRYLAMIDE LEVELS IN HEAT-TREATED EGYPTIAN FOODS | |
| Pages 69-84 | ||
| Manal A. Atwa; M. F. Emara; Akila S. Hamza; K. M. Elmeleigy; M. A. Atwa | ||
| 3. | A STUDY ON THE USE OF SOME NATURAL EXTRACTS AS ANTI- FUNGI TO PROLONG THE CONSERVATION OF WHEAT AND ITS PRODUCTS. | |
| Pages 85-100 | ||
| M. F. Emara; A. M. M. El-Karamany; Nemat I. Bassuony; M. A. Atwa; Manal A. Atwa; S. A. Soliman | ||
