1 | EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT | |
Page 689-695 | ||
M. M. El-Abd; E. M. Hamad; Jihan M. Kassem; Eman T. A. Yousef; Rasha N. M. Tawfik | ||
2 | EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE | |
Page 697-712 | ||
W. I. A. Nasr | ||
3 | PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET. | |
Page 713-724 | ||
Eman F. Mohamed; Neamah R. Attala; Neamat I. Bassuony | ||
4 | EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY | |
Page 725-734 | ||
Karima Abo El Enien; Magda Abd El Aziz; W. I. A. Nasr | ||
5 | PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS | |
Page 735-752 | ||
Mervat El-Demery; A. A. El- Refai | ||
6 | EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN . | |
Page 753-769 | ||
A. M. M. El-Karamany | ||
7 | IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR | |
Page 771-780 | ||
K. R. Makpoul; A. A. Ibrahem | ||