| 1. | Nutritional and Sensory Evaluation of Extruded Snacks Fortified with Dairy By-Products | |
| Pages 89-104 | ||
| Nahed, A.A. Elwahsh; Sahar, S. El-Gohery; Amany, M. El-Deeb; Mehanna, N.M. | ||
| 2. | Evaluation of Novel Fruit Leathers Prepared from Pomegranate and Strawberry | |
| Pages 105-114 | ||
| Naglaa, M.A. Ahmed; Nermin, E. Ramez; Azaa, k. Abd-elhamed | ||
| 3. | In Vivo Evaluation of the Protective Effects of Lagenaria siceraria (Molina) on Lead- and Cadmium-Induced Toxicity in Rats | |
| Pages 115-134 | ||
| Doaa F. Hassan; hayam A. El sawy; Dalia M. El Sheikh; Mahasen A. Kotb | ||
| 4. | Preparation and Evaluation of High Nutritional Value Dried Lentil Soup | |
| Pages 135-146 | ||
| Nadra, S.Y. Hassan; Hanaa, M. Abd Elaziz; Ghada, T. Ahmed | ||
| 5. | Physiochemical and Technological Properties of Some Colored Quinoa Varieties | |
| Pages 147-163 | ||
| Omaima M. Dewidar; Amera, T. Mohammed; Fatma, S. Aboud | ||
