Volume & Issue: Volume 4, Issue 1, January and February 2019, Page 1-700 
| 1 | IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS | |
| Page 21-35 | ||
| Sahar R. Abd El-Hady; y.y. Shehab; Awatif I. Ismail; M.R. Nour El-Deen | ||
| 2 | EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS | |
| Page 1-20 | ||
| E.S. El-Poraie; A.E. El-Beltagy; T. A. El-Adawy | ||
| 3 | PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS | |
| Page 37-38 | ||
| A. A. El-Bedawey; A. H. M. Khalil; Azza A. B.Y Hamza | ||
| 4 | ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS | |
| Page 39-40 | ||
| A. A. El-Bedawey; E. H. Mansour; A. S. Osheba; Amal A. Atif | ||
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