| 1. | EFFECT OF COOKING METHODS ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT BEEFBURGER WITH ADDED OAT AS FAT-REPLACER | |
| Pages 4585-4597 | ||
| M. K. Morsi; Haiam M. Ibrahim; S. M. Galal; Mona A. Ibrahim | ||
| 2. | EFFECT OF SOME VEGETABLE BLENDS ON IRON BIOAVAILABILITY | |
| Pages 4599-4612 | ||
| M. A. M. Salem | ||
| 3. | EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN | |
| Pages 4613-4620 | ||
| Dina M. Saker; Akila S. Hamza; M. Abd-Alakhar; M. A. A. Bekheit; Ferial S. A. El-Hashimy | ||
