| 1. | Effect of Anthocyanins Extracted from Peanut Skins, Roselle Calyces and Outer Peels of Onions on Quality and Colour Stability of Yoghurt Beverages during Storage | |
| Pages 49-58 | ||
| Salah Ahmad Khalifa; A. M. Gomaa | ||
| 2. | Making of Low Calorie Functional Yoghurt Drink Enriched with Oat Seed and Stevia Leaves Powders (as Sweeteners) | |
| Pages 59-64 | ||
| Amal M. Ewis | ||
| 3. | Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products | |
| Pages 65-71 | ||
| Aliaa Ali Darwish | ||
