| 1. | BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER | |
| Pages 15-26 | ||
| A. M. Hamoda; A. A. El-Bedawey; A. H. Khalil; A. A. Bakry | ||
| 2. | PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT | |
| Pages 27-36 | ||
| A.S. Abd El-Sattar | ||
| 3. | POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS | |
| Pages 1-13 | ||
| M. A. Salem; A. M. Sorour; M.A. El-Bana | ||
| 4. | EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS | |
| Pages 37-38 | ||
| A. A. El-Bedawey; E. H. Mansour; H. A. Fahmy; Amal A.A. Hassan | ||
