| 1. | PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES | |
| Pages 1-13 | ||
| Elham A. M. El-Den; K.M. Kamaly | ||
| 2. | EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA) | |
| Pages 15-22 | ||
| M.B. Azzazy | ||
| 3. | PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. | |
| Pages 53-54 | ||
| A. A. El-Bedawey; A. E. El-Beltagy | ||
| 4. | EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH | |
| Pages 53-54 | ||
| E. H. Mansour; A. S. A. Osheba; A. A. El-Bedawey | ||
