| 1. | THE POSSIBILITY OF USING UNGERMINATED AND GERMINATED BROWN RICE FLOURS AT DIFFERENT SUBSTITUTION LEVELS OF WHEAT FLOUR IN BREADMAKING | |
| Pages 529-540 | ||
| Sahar R. Abd El-Hady; M. A. Abd El-Galeel | ||
| 2. | SURVEY DETECTION OF TRACE HEAVY METALS IN POTATO CHIPS AND ICE CREAM FROM ASSIUT GOVERNORATE, EGYPT | |
| Pages 541-551 | ||
| Soumia M. Darwish; Al-Zahraa M. Darwish | ||
| 3. | EFFECT OF GERMINATION PROCESS ON THE CHEMICAL AND BIOLOGICAL ACTIVE COMPOUNDS OF BARLEY AND OAT GRAINS | |
| Pages 553-564 | ||
| A. A. EL-Refai; Amal M. El-Bastawesy; Eman S. El- Ashaal | ||
| 4. | ENHANCING OF LACTIC ACID BACTERI Grown with PROBIOTIC BACTERIA CULTURES | |
| Pages 565-570 | ||
| M. M. Abo-srea; M. E. Abdel-Aziz; T. H. Elsawah | ||
| 5. | IMPACT OF SOME TECHNOLOGICAL FACTORS ON THE STABILITY OF CIPROFLOXACIN RESIDUES IN MILK | |
| Pages 571-577 | ||
| S. A. El-behairy | ||
| 6. | EFFECT OF DRYING PROCESS ON NUTRITIONAL VALUE, CHEMICAL, PHYSICAL AND SENSORY PROPERTIES FOR ONION | |
| Pages 579-586 | ||
| E. A. Sh. Abdelrasoul; Amani A. A. Metwalli | ||
