| 1. | Functional Properties of Yoghurt Fortified with Fruits Pulp | |
| Pages 1-9 | ||
| Khoulod Blassy Magdy Osman Amin Gouda and Mervat Hamed | ||
| 2. | Functional Low Fat Fruit Yoghurt | |
| Pages 11-20 | ||
| Magdy Osman Amin Gouda Khoulod Blassy and Mervat Hamed | ||
| 3. | Impact of Neutral Amino Acids and Sodium Dodecyl Sulphate on Ripening of Kashkaval Cheese | |
| Pages 21-30 | ||
| 4. | The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream | |
| Pages 31-44 | ||
| Salah Ahmad Khalifa | ||
| 5. | Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties | |
| Pages 45-53 | ||
| El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa, M. Mokbel | ||
| 6. | Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics | |
| Pages 55-62 | ||
| El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa M. Mokbel | ||
