1 | USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS. | |
Page 555-565 | ||
Asmaa H. H. Aziz; Karima A. M. Aboeleinen | ||
2 | PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT | |
Page 567-580 | ||
Wedad A. Metry | ||
3 | QUALITY CHARACTERISTICS OF NOVEL DEHYDRATES FRUIT SHEETS. | |
Page 581-593 | ||
M. M. A. Sharaf | ||
4 | INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS | |
Page 595-607 | ||
E. A. H. Romeih; E. M. M. Hamad | ||
5 | EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS | |
Page 609-629 | ||
M. H. M. Mahmoud | ||