1 | QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS | |
Page 401-412 | ||
A. S. M. Ammar; M. M. Abd El-Razik | ||
2 | EFFECT OF STORAGE PERIOD ON THE CONTENT OF FULL AND LOW FAT PASTEURIZED COW’S MILK | |
Page 413-422 | ||
Ebtehal A. AlTamim | ||
3 | INTERRELATION BETWEEN BLOOD GROUPS / RHESUS FACTOR AND DIABETIC INCIDENCE OF FEMALE IN ALJABAL ALAKHDAR IN LIBYA | |
Page 423-431 | ||
A. A. Qurtam | ||