EKB Journal Management System
1.

USING OF DEFATTED SOY FLOUR IN THE PRODUCTION OF YOGHURT

Pages 4307-4318
El-Tahra M.A Ammar,; M. Sh. Gomaa; M. Y. Mehana
2.

SOME TRADITIONAL AND NEW SWEETENERS : CHARACTERIZATION AND POTENTIAL USE AS PIE FILLING

Pages 4319-4328
H. M. Ziena,; A. T. Rahoma; H. A. Abou-Gharbia
3.

COMPARATIVE STUDY ON NUTRITIONAL STATUS AND OBESITY TRENDS OF UNIVERSITY STUDENTS

Pages 4331-4342
Abeer S. Fayad,; G. H. M. Habib
4.

EFFECT OF ADDING GUAR SEED FLOUR OR ITS PROTEIN ISOLATE ON THE CHEMICAL, BIOLOGICAL AND ORGANOLEPTIC PROPERTIES OF BREAD AND BISCUITS

Pages 4343-4356
Mona M. Khalil.; A. M. El-Shawaf
5.

EFFECT OF ETHANOL EXTRACT OF RICE BRAN AS AN ANTIOXIDANT ON THE FLAVOUR OF STORED BUFFALOES’MILK GHEE

Pages 4357-4367
Magda A. Abd El-Mageed,; N. A. Youniss
6.

RELATIONSHIP BETWEEN TYPE OF BUTTER AND ITS RHEOLOGICAL PROPERTIES

Pages 4369-4379
M. H El-Senaity,; M. Zin El-Din
7.

RELATIONSHIPS AMONG SOME PROPERTIES OF BUTTER AND DIFFERENT TYPES OF MILK

Pages 4381-4388
M. Zin El-Din,; M. H. El-Senaity
8.

CARAMINATIVE BIO-YOGHURT: ENRICHMENT OF BIFIDO-YOGHURT WITH SOME HERB OILS

Pages 4389-4399
Malak A. Helmy,; T. M. El-Nemr; I. A. Attia
9.

INHIBITION OF SOME PATHOGENS IN FERMENTED MILK BY ZABADY STARTER

Pages 4401-4411
T. S. M Shady,; M. M. Zin El-Din; Fatma A. Fathi
10.

FORTIFIED BISCUITS BAKED BY MICROWAVE OVEN

Pages 4413-4423
Mona S. Halaby,; A. S. Nadir; Eveleen Said A