1 | OPTIMIZATION OF MILK TYPE AND PHYSICAL FACTORS FOR REDUCTION OF ALCOHOL CONTENT IN KEFIR | |
Page 161-166 | ||
I. A. A. Abou Ayana; Wesam I. A. Saber | ||
2 | CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE | |
Page 167-177 | ||
Ekram H. Barakat; Nemaat M. El-Kewaisny; A. A. Salama | ||
3 | EFFECT OF SPRAYING ORGANIC ACID ON YIELD AND FRUIT QUALITY OF "ANNA" APPLE TREES AND ITS EFFECT ON NUTRITIONAL VALUE OF YOGHURT | |
Page 179-184 | ||
Wafaa Ahmed; A. Abd El-bary | ||
4 | QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE | |
Page 185-190 | ||
E. M. Hamad; M. F. Hassan; I. S. Ashoush | ||
5 | PRODUCTION AND EVALUATION OF HEALTHY SNACKS FROM SOME SEED, GRAIN AND HERBS CULTIVATED IN EGYPT | |
Page 191-200 | ||
H. M. Sobhy; M. S. Abbas; A. M. Suleiman; A. S. Barakat; F. M. Twfik | ||
6 | UTILIZATION OF TOMATO INDUSTRY BY-PRODUCTS IN PRODUCTION OF PAN BREAD. | |
Page 201-206 | ||
A. S. Abd El-Sattar; M. A. El-Bana | ||