1 | PRODUCTION OF LOW FAT AND HIGH FIBER CAKE. | |
Page 6411-6419 | ||
A. A. Abd EI-Hamied | ||
2 | COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS | |
Page 6421-6433 | ||
M. T. Ramadan; H. A. Eissa; S. Y. EI-Faham | ||
3 | UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES | |
Page 6435-6454 | ||
Wedad A. Metry, | ||