| 1. | Nutritional Value and Quality Characteristics of Cookies Prepared from Partial or Complete Substitution of Wheat Flour | |
| Pages 1-12 | ||
| Abdel-Samie S. | ||
| 2. | Chemical and Rheological Characteristics of Butter Cake as Affected by Date Seed Powder Addition | |
| Pages 13-18 | ||
| Ammar S.; I. Salem; R. Habiba | ||
