1 | PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS | |
Page 6943-6956 | ||
Bothayna M Abd El-Lateef,; Somaia H. Abd El Lateef; M. M. Zaghloul | ||
2 | PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS. | |
Page 6957-6981 | ||
Bothayna M Abd El-Lateef,; M. M. Zaghloul; A. R. El-Tawil | ||
3 | ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF CARDAMOM, MASTICHE OILS AND HOT GREEN PEPPER EXTRACT ON SOME UNDESIRABLE BACTERIA AND MOULDS | |
Page 6983-6994 | ||
A. M. Mehriz, | ||
4 | STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN | |
Page 6995-7009 | ||
R. S. Attia, | ||
5 | A RAPID METHOD FOR THE DETERMINATION OF TOTAL SOLIDS IN MILK AND SOME DAIRY PRODUCTS USING MICROWAVE OVEN | |
Page 7011-7019 | ||
A. M. Mehriz, | ||
6 | EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION | |
Page 7021-7038 | ||
F. A. H. El-Soukkary, | ||