1.

ESTIMATION OF DIETARY INTAKE OF FLUORIDE FROM DIET AND DRINKING WATER IN EGYPT

Pages 2611-2621
Zeinab K. EI·Awamry
2.

RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII

Pages 2623-2634
Sawsan Y. EI-Faham; E. I. Yousif
3.

THE QUALITY OF YOGHURT ON RETAIL SALE AND ATTEMPTS TO IMPROVE ITS CONSISTENCY BY USING SOME FUNCTIONAL ADDITIVES

Pages 2635-2641
M. A.M. Moussa
4.

PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SURIMI·LlKE PRODUCTS MADE FROM CHICKEN

Pages 2643-2658
Esmat A. Abou Arab
5.

AN APPROACH FOR UTILIZATION OF AGRO·INDUSTRIAL WAS.TES OF SUGAR AND SWEETENERS CROPS FOR NATURAL ANTIOXIDANT PRODUCTION

Pages 2659-2671
Mona I. Massoud
6.

EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK

Pages 2673-2689
I. I. Badran,
7.

THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS

Pages 2691-2701
O. M. Barbary; H. M. Osman; M. A. Zeitoun; M. A. Basha
8.

CONTROLLING GROwrH OF PSYCHROTROHS AND ITS EFFECTS ON The PROPERTIES OF COLD STORED BUFFALOE'S MILK

Pages 2703-2711
Manal A. Naelm; Azza M. EI-Baz