1 | PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES | |
Page 1-13 | ||
Elham A. M. El-Den; K.M. Kamaly | ||
2 | EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA) | |
Page 15-22 | ||
M.B. Azzazy | ||
3 | PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. | |
Page 53-54 | ||
A. A. El-Bedawey; A. E. El-Beltagy | ||
4 | EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH | |
Page 53-54 | ||
E. H. Mansour; A. S. A. Osheba; A. A. El-Bedawey | ||