| 1. | IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT | |
| Pages 1-10 | ||
| N. A. El-Adly; A. S. I. Hussein; Amany M. A. Sakr | ||
| 2. | DETERMINATION OF SOME HEAVY METALS IN FISH PRODUCTS | |
| Pages 11-22 | ||
| Sadia M. H. Mohamed; O. R. Abo Samaha; A. A. Abdel-Nabey; M. K. M. Khalil | ||
| 3. | PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING | |
| Pages 23-32 | ||
| Hanaa S. A. Sakr | ||
| 4. | INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS | |
| Pages 33-44 | ||
| Afaf - Haniem M. Ramadan | ||
| 5. | ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SOME HERBS VOLATILE OILS AND THEIR ETHANOLIC EXTRACTS | |
| Pages 455-61 | ||
| Rania E. El-Gammal; Sabrene A. Omar | ||
