Volume & Issue: Volume 9, Issue 5, May 2018, Page 157-176 
| 1 | An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers. | |
| Page 157-161 | ||
| Eman Ibrahim | ||
| 2 | Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits | |
| Page 163-170 | ||
| S. Abd El-Maasoud; M. Ghaly | ||
| 3 | Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC) | |
| Page 171-176 | ||
| M. Abul-Fadel; S. Ibrahim; Shimaa Abd-Allah | ||
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