| 1. | Properties and Qualities of Functional Gluten-Free Cupcake Fortification with Brown Rice and Red Beans Flour | |
| Pages 1-16 | ||
| Eman Sh. Ghoname; Amira E. Abd El-Gwad | ||
| 2. | Production of Functional Egyptian Bellila with Probiotic Strains | |
| Pages 17-27 | ||
| Abeer M. Abd Elhamid; Reham A. Habliza; Ghada, M. Kholaf | ||
| 3. | Physico-Chemical Studies on The Seeds of Some Wild Plants (Jojoba, Milk Thistle and Chia Seeds) as a Rich and New Source of Oil | |
| Pages 28-39 | ||
| Nahed, M.M. Atta; Azza, A.A. Ahmed; Enaam, SH.A. Mohamed | ||
| 4. | Nutritional Enhancement and Caloric Reduction in Cupcakes via Chia Mucilage and Stevia Substitution | |
| Pages 40-59 | ||
| Hayat H. abdelsatter; Ahmed, M. Ezzeldeen; Amal, Z. Qabeel | ||
| 5. | Several Qualities of Sweet Potato Flavored Yogurt | |
| Pages 60-71 | ||
| Rehab H. Gab Alla; Ayman, S. Dyab; Ginat, M. El-Sheriff | ||
