1 | PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD. | |
Page 133-148 | ||
A. M. M. EL-Karmany; M. F. Abol-Ela; A. M. Hassanein | ||
2 | PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN | |
Page 149-156 | ||
Abeer M. F. ELBaz; M. A. Youssef | ||
3 | SOME FACTORS AFFECTING “BRIE” LIKE CHEESE PROPERTIES | |
Page 157-169 | ||
E. A. Y. Essawy | ||
4 | UTILIZATION OF SOME NATURAL PLANT SOURCES IN THE PRODUCTION OF SOME NEW SHEETS | |
Page 171-181 | ||
Hasnaa M. Abou taleb; Sahar M. Zaki; Azza K. Abd El Hameed | ||