| 1. | Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products | |
| Pages 75-85 | ||
| S. A. Khalifa; Hend A. Elakkad; A. H. Ali | ||
| 2. | Use of Banana Peel As A By-Product to Increase The Nutritive Value of The Cake | |
| Pages 87-97 | ||
| Z. Ahmed; G. A. El-Sharnouby; M. A. EL-Waseif | ||
| 3. | Impact of Functional Stirred Low Fat Yoghurt Supplemented With Spirulina platensis Powder on Some Quality Characteristics and Therapeutic Effects In Vivo | |
| Pages 99-110 | ||
| El. Abd El-Sattar; Nehal A. Ghafar; A. H. Ali | ||
