| 1. | USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK | |
| Pages 5165-5178 | ||
| Azza M. Elbaz,; Sahar R. Abd EL- Hady | ||
| 2. | POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES | |
| Pages 5179-5192 | ||
| N. El-Badry,; M. Abu-El Fadl; A. M. Sharaf; M. H. El-Saied | ||
| 3. | LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS | |
| Pages 5193-5201 | ||
| A. M. Abd El-Fattah, | ||
| 4. | PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT | |
| Pages 5201-5212 | ||
| A. M. Abd EI-Fattah, | ||
