1.

EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

Pages 65-75
A. A. A. Hassan; E. A. Elbarkoli; A. H. Khalil; E. H. Mansour; A. A. El-Bedawey
2.

IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS

Pages 77-94
Dina A.M. Amer; M.Y.A. El-Hawary; M.A. El-Soda
3.

التقييم التغذوي للبالغين في مرحلتي أواسط العمر والشيخوخة وعلاقتها ببعض العوامل في محافظة الإحساء، شرق المملکة العربية السعودية

Pages 95-112
نجاة علي العباد
4.

PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS.

Pages 117-118
E. H. Mansour; A. H. Khalil; A. A. El-Bedawey; Amal A. Atif
5.

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

Pages 113-114
A. A. El-Bedawey; E. H. A. Rahma; A. M. F. Gaafar
6.

UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.

Pages 115-116
A. A. El-Bedawey; E. H. Mansour; A. S. A. Osheba; Amal A.A. M. Hassan