| 1. | IMPROVING OILS STABILITY DURING DEEP-FAT FRYING USING NATURAL ANTIOXIDANTS EXTRACTED FROM AGRO-INDUSTRIAL BY-PRODUCTS | |
| Pages 21-35 | ||
| Sahar R. Abd El-Hady; y.y. Shehab; Awatif I. Ismail; M.R. Nour El-Deen | ||
| 2. | EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS | |
| Pages 1-20 | ||
| E.S. El-Poraie; A.E. El-Beltagy; T. A. El-Adawy | ||
| 3. | PRODUCTION OF FUNCTIONAL FOOD PRODUCTS USING DATE FIBERS | |
| Pages 37-38 | ||
| A. A. El-Bedawey; A. H. M. Khalil; Azza A. B.Y Hamza | ||
| 4. | ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS | |
| Pages 39-40 | ||
| A. A. El-Bedawey; E. H. Mansour; A. S. Osheba; Amal A. Atif | ||
