EKB Journal Management System
1.

NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS

Pages 517-538
A. M. Sharoba
2.

APPLICATION OF THE END POINT POLYMERASE CHAIN REACTION METHOD TO THE DETECTION OF CERTAIN MILK-BORNE BACTERIA

Pages 539-547
T. A. Nassib; W. M. El-Sharoud; E. A. Essawy; Aliaa A. Darwish
3.

PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS

Pages 549-560
M. A. Rabie; A. A. Abdel Galeel
4.

PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

Pages 561-579
S. N. EL-Ghaish; Azza M. EL-Baz; N. Hwanhlem; M. A. Zommara; Eman H. Ayad; Yvan Choiset; T. Haertlé; J. Chobert
5.

EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE

Pages 581-600
A. H. Ibrahim; K. A. Soryal
6.

CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.

Pages 601-611
A. A. El - Refai; A. M. Hassan; M. M. Rabie; E. M. Essa
7.

DIETARY FIBER AS A NATURAL SOURCE TO PRODUCE BISCUIT HYPO GLYCEMIA AND CHOLESTEROLEMIA IN RATS

Pages 613-624
Wafaa Sh. Ali
8.

DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE

Pages 625-632
A. A. Tammam; K. H. Salman; A. M. Abd-El-Rahim
9.

EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF SOME TRACE ELEMENTS IN ITS PRODUCTS.

Pages 633-639
M. A. Mohran; A. A. Abd El Kher; A. M. Abd EL Rahim; H. A. Ateteallah
10.

EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

Pages 641-652
M. A. Abou - Raya; M. M. Rabiae; A. S. El - Shazly; E. S. El – Fadaly