1 | PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES | |
Page 5123-5133 | ||
M. Sh Gomaa,; A. M. El-Shawaf | ||
2 | EFFECT OF IRON FORTIFICATION ON THE QUALITY OF YOGHURT | |
Page 5135-5148 | ||
M. H. El-Senaity, | ||
3 | ISOLATION AND IDENTIFICATION OF NATURAL ANTIOXIDANTS AND ANTIMICROBIAL AGENTS FROM ORANGE PEEL AND THEIR APPLICATIONS IN BUTTER AND GHEE INDUSTRY | |
Page 5149-5168 | ||
A. M. El-Shawaf,; M. Sh. Gomaa | ||
4 | NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE | |
Page 5169-5176 | ||
N. S. Abd-Rabou,; M. H. El-Senaity | ||
5 | EVALUATION OF LEAFY AMARANTH (Amaranthus cruentus L.) AS A PROMISING NEW SUMMER VEGETABLE CROP IN EGYPT | |
Page 5177-5185 | ||
H. M.S Ziena, | ||
6 | PRODUCTION OF INSTANT ORANGE JUICE POWDER BY FOAM-MAT DRYING | |
Page 5187-5194 | ||
K. I. Hamad,; Hammat, I. Matuk; F. A. El-Ashwah | ||
7 | SOME PROPERTIES AND FACTORS AFFECTING CHITINASE PRODUCTION BY Bacillus licheniformis AND ITS USE AS ANTIFUNGAL AGENT | |
Page 5195-5209 | ||
T. S. M Shady,; M. M.A. El-Sawah; M. A. Demerdash | ||