1.

ICE CREAM LIKE PRODUCT USING CHICKPEA, CARROT JUICE AND GUAVA PUREE

Pages 3945-3952
N. S. Abdrabou; M. A. EI-Hofi
2.

SOFT WHITE CHEESE AS A FUNCTIONAL FOOD ENRICHED WITH ANTIOXIDANTS NUTRIENTS MADE FROM UL TRAFIL TERED BUFFALO'S SKIM MILK

Pages 3953-3964
A. S. Gad; Hala M. F. EI-Oin
3.

INHIBITORY EFFECT OF THIOL CONTAINING COMPOUNDS ON ENZYMATIC BROWNING IN APPLE JUICE.

Pages 3965-3980
G. E. Ibrahim; Hoda H. M. Fadel; A. Abd Elrashidu M.; I. M. Hassan
4.

ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE

Pages 3981-3987
N. S. Abd-Rabou; M. M. EI-Sheikh; A. F. Farrag
5.

BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA

Pages 3989-3998
N. S. Abd - Rabou
6.

QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME

Pages 3999-4004
N. S. Abd-Rabou; M. H. EI -Benaity
7.

UTILIZATION OF PLANT PROTEINASE FROM JACK FRUIT (Artocarpus integrifolis) TO ACCELERATION OF RAS CHEESE SLURRY.

Pages 4005-4016
Azza A. Ismail; E. EI-Tanboly; N. S. Abd-Rabou; M. A. EI·Hofi