| 1. | UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING | |
| Pages 433-453 | ||
| A. M. Sharoba; M. A. Farrag; A. M. A. Abd El-Salam | ||
| 2. | PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES | |
| Pages 455-464 | ||
| A. M. Gabr; S. A. Mahgoub; W. M. Shehata | ||
| 3. | CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES | |
| Pages 465-474 | ||
| G. S. EL-Hadidy; M. A. Abou Raya; Mona M. Khalil; Faten Y. Ibrahim; A. S. Barakat | ||
