1 | USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK | |
Page 5165-5178 | ||
Azza M. Elbaz,; Sahar R. Abd EL- Hady | ||
2 | POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES | |
Page 5179-5192 | ||
N. El-Badry,; M. Abu-El Fadl; A. M. Sharaf; M. H. El-Saied | ||
3 | LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS | |
Page 5193-5201 | ||
A. M. Abd El-Fattah, | ||
4 | PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT | |
Page 5201-5212 | ||
A. M. Abd EI-Fattah, | ||