1.

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS

Pages 6841-6853
A. M. Gaafar
2.

EFFECT OF THERMAL PROCESSING ON TOTAL PHENOLS, MYRICETIN AND QUERCETIN, VITAMIN C AND ANTIOXIDANT ACTIVITY OF SOME VEGETABLES

Pages 6855-6868
Sawsan Y. EI-Faham
3.

CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT

Pages 6869-6885
Sawsan Y. EI- Faham
4.

HYGIENIC SAFETY AND PHYSICO-CHEMICAL PROPERTIES OF SOME IMPORTED MILK POWDER IN THE EGYPTIAN MARKET

Pages 6887-6899
Neimat A. Elewa; E. A. Galal; Salwa A. Aly
5.

UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES

Pages 6901-6915
Sawsan Y. EI·Faham; A. A. Shatta; Kh. M. Youssef
6.

TECHNOLOGICAL, CHEMICAL AND NUTRITIONAL STUDIES TO IMPROVE SOME BAKERY PRODUCTS

Pages 6917-6926
Ferial Ismail; Salwa EI-Magoli; N. Ibrahim; M. Ramadan; H. Gamal
7.

OCHRATOXIN A IN HUMAN DIET AND URINE AND ITS REDUCTION BY GARLIC AND ORANGE JUICE

Pages 6927-6938
A. Salim
8.

GROWTH AND VIABILITY OF CERTAIN PROBIOTIC STRAINS IN THE PRESENCE OF LACTIC ACID CULTURE IN UNSALTED KAREISH CHEESE

Pages 6939-6950
M. A. Zommara; Azza M. Elbaz