Volume & Issue: Volume 4, Issue 2, May and June 2019, Page 1-700 
| 1 | QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN | |
| Page 89-99 | ||
| A.S. Sallam; A.H. Khalil; M.M. Mostafa; A.A. El Bedawy; Aml A. Atef | ||
| 2 | PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS | |
| Page 73-88 | ||
| Asmaa A. Hafez; Heba E. Youssef; E. H. Mansour; A. H. Khalil | ||
| 3 | EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS | |
| Page 41-55 | ||
| M. E. El-Sayed; M. M. Abozied; M. A. Abdelgaleel; M. A. Salem | ||
| 4 | PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES | |
| Page 57-71 | ||
| H. Z. Tawfeuk; O.S.F. Khalil | ||
| 5 | EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS | |
| Page 101-102 | ||
| A. El-Beltagy; T. A. El-Adawy | ||
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