1 | EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE | |
Page 65-75 | ||
A. A. A. Hassan; E. A. Elbarkoli; A. H. Khalil; E. H. Mansour; A. A. El-Bedawey | ||
2 | IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS | |
Page 77-94 | ||
Dina A.M. Amer; M.Y.A. El-Hawary; M.A. El-Soda | ||
3 | التقييم التغذوي للبالغين في مرحلتي أواسط العمر والشيخوخة وعلاقتها ببعض العوامل في محافظة الإحساء، شرق المملکة العربية السعودية | |
Page 95-112 | ||
نجاة علي العباد | ||
4 | PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. | |
Page 117-118 | ||
E. H. Mansour; A. H. Khalil; A. A. El-Bedawey; Amal A. Atif | ||
5 | STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION | |
Page 113-114 | ||
A. A. El-Bedawey; E. H. A. Rahma; A. M. F. Gaafar | ||
6 | UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. | |
Page 115-116 | ||
A. A. El-Bedawey; E. H. Mansour; A. S. A. Osheba; Amal A.A. M. Hassan | ||