| 1. | USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS. | |
| Pages 555-565 | ||
| Asmaa H. H. Aziz; Karima A. M. Aboeleinen | ||
| 2. | PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT | |
| Pages 567-580 | ||
| Wedad A. Metry | ||
| 3. | QUALITY CHARACTERISTICS OF NOVEL DEHYDRATES FRUIT SHEETS. | |
| Pages 581-593 | ||
| M. M. A. Sharaf | ||
| 4. | INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS | |
| Pages 595-607 | ||
| E. A. H. Romeih; E. M. M. Hamad | ||
| 5. | EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS | |
| Pages 609-629 | ||
| M. H. M. Mahmoud | ||
