| 1. | AS INFLUENCED BY BUFFERED LACTIC ACID AND MODIFIED ATMOSPHERE PACKAGING | |
| Pages 943-956 | ||
| A. A. M. Zeitoun | ||
| 2. | THE Nutritive AND THERAPEUTIC VALUES OF BARLEY BREAD | |
| Pages 957-965 | ||
| A. El. Mobarak,; A. S.I. EI.Shaziy | ||
| 3. | SUPPLENENTATION OF PASTA BY DEBITTERED FENUGREEK | |
| Pages 967-975 | ||
| El. A. Mobarak | ||
| 4. | INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS | |
| Pages 977-989 | ||
| Eman M. Salem | ||
| 5. | MICROBIOLOGICAL, CHEMICAL AND SENSORY ASSESSMENT OF AREOLATED GROUPER (Epinephelus areolatus) FILLETS STORED UNDER MODIFIED | |
| Pages 991-1000 | ||
| A. A. Zeitoun; A. A. AlShathrí | ||
