| 1. | OLIVE AND AVOCADO OILS AND THEIR BLEND: EVALUATION AND UTILIZATION IN SOME FOODS | |
| Pages 367-381 | ||
| Magda S. Sharara; Rehab A. E. Mostafa | ||
| 2. | EFFECT OF ADDITION OF DIFFERENT TYPES OF SOYBEAN ON PROTEIN QUALITY OF PROCESSED KOFTA AND BURGER. | |
| Pages 383-399 | ||
| M. B. Domah; A. I. Abdel Gawwad; Rania E. El-Gammal; A. A. Abu-shaishai | ||
| 3. | INFLUENCE OF DRYING AIR TEMPERATURE, AIR VELOCITY AND SURFACE LOAD ON DRYING KINETICS AND COLOR OF JEW'S MALLOW LEAVES | |
| Pages 401-416 | ||
| K. Youssef; H. E. Embaby | ||
| 4. | PROTOLYTIC ACTIVITY OF CERTAIN STRAINS Of BACILLUS SPP. USED AS SUBSTITUTE FOR BUFFALOES MILK CLOTTING | |
| Pages 417-429 | ||
| M. R. Shahein; A. M. M. Nasr | ||
| 5. | MANUFACTURE OF HIGHLY ANTIOXIDANT LOW CALORIES BEVERAGES AND ICES FROM FERMENTED MILK PERMEATE | |
| Pages 431-446 | ||
| Karima A. Moustafa; Nagla A. Hegazi; M. A. El-Nawawy | ||
| 6. | DERIVED PEPTIDES FROM MILK PERMEATE AS A HEALTH INGREDIENTS: PROPERTIES AND APPLICABLE ASPECTS | |
| Pages 447-460 | ||
| M. A. El- Nawawy; U. M. Radwan; S. A. El-Behairy; M. A. Hassan | ||
