| 1. | Improving Quality Properties of Frozen Yogurt by Fortification with Lemongrass (Cymbopogon citratus) as Prebiotic | |
| Pages 1-9 | ||
| Gehad Sallah Saeed Eldeeb, Mohamed Abouelnaga and Sameh Hassan Mosilhey | ||
| 2. | Extending Shelf Life of Peeled Shrimp Using Moringa oleifera and Isoflavones | |
| Pages 11-18 | ||
| Gehad Sallah Saeed Eldeeb, and Sameh Hassan Mosilhey | ||
| 3. | Utilization of Coffee Husks to Prepare Functional Products | |
| Pages 19-28 | ||
| Mohamed F. Serag El-Din and Hayam A. Elsawy | ||
| 4. | Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour | |
| Pages 29-37 | ||
| Ashgan Aly and Samaa Saleh | ||
