| 1. | EVALUATION OF FUNCTIONAL CAKES CONTAINING MARJORAM (M. hortensis L.) LEAVES AND BLACK CUMIN (N. sativa L.) SEEDS POWDER | |
| Pages 2693-2701 | ||
| F. A. H. El-Soukkary | ||
| 2. | QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK | |
| Pages 2703-2716 | ||
| F. A.H. El-Soukkary | ||
| 3. | BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis) | |
| Pages 2717-2727 | ||
| S. M. Ibrahim; S. A. El-Sherif | ||
| 4. | GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING. | |
| Pages 2729-2741 | ||
| Mona I. Massoud; O. R. Abou-Samaha | ||
