| 1. | Nutritional and Sensory Evaluation of Prepared Pan Bread Using Amaranth, Milk Thistle, Garden Cress and Wheat Flour | |
| Pages 59-65 | ||
| Alaa E. Elbassiony; Sh. M. El-Elshehawy; Faten Y. Ibrahim; G. S. El-Hadidy | ||
| 2. | Functional Physical and Chemical Properties of Crosslinking Modified Starch | |
| Pages 67-71 | ||
| M. M. Shaltout; M. A. El Nawawy; O. A. El Behairy; Samar M. Mahdy | ||
| 3. | Formulation and Quality Evaluation of Reduced Fat Spreadable Processed Cheese Using some Functional Ingredients | |
| Pages 73-85 | ||
| H. S. Abdelmontaleb; Farha M. Shaaban; Karima M. Abd El-Wahed; Farah M. Ali; O. S. Haiba | ||
| 4. | Review: The Promise and Challenges of Functional Yogurt with Probiotics | |
| Pages 87-96 | ||
| Nadia M. Saad; Asmaa A. El-Awady; M. S. Darwish | ||
| 5. | Impact of Pre-Acidification with Organic Acids on the Physicochemical, Microbiological, Rheological and Sensory Properties of Ras Cheese Made from Cow Ultrafiltered Milk | |
| Pages 97-108 | ||
| H. M. El-Garhi; Nahla Abobakr; Azza M. A. Ibrahim; Wedad A. Metry | ||
