Volume & Issue: Volume 4, Issue 4, September and October 2019, Page 1-700 
| 1 | QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE | |
| Page 141-151 | ||
| A. M. Ezzeldeen; E. H. Mansour; Mona M. Ali; Amal A. Hassan; A. A. El-Bedawey | ||
| 2 | QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE | |
| Page 125-139 | ||
| Mai M. El-Kordy; A. S. Osheba; Amal A. Hassan; A. E. El-beltagy | ||
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