| 1. | QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT | |
| Pages 23-35 | ||
| K.M. Kamaly; K.M.K. Kebary; A.H. El-Sonbaty; Khadega R. Badawi | ||
| 2. | HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW | |
| Pages 37-60 | ||
| Magida M. El-Habashy | ||
| 3. | IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT | |
| Pages 63-64 | ||
| A. I. Hamed; K. M. A. Kamaly; Kh. M. K. Kebary; A. H. El-Sonbaty | ||
| 4. | UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. | |
| Pages 61-62 | ||
| A. A. El-Bedawey; A. E. El-Beltagy; H. M. M. Korkar | ||
