| 1. | PRODUCTION OF LOW FAT AND HIGH FIBER CAKE. | |
| Pages 6411-6419 | ||
| A. A. Abd EI-Hamied | ||
| 2. | COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CULTIVARS AND THEIR PASTA: 1- EFFECT OF MILLING PROCESS ON COLOR CHARACTERISTICS AND ENZYME ACTIVITY OF PEROXIDASE AND POL YPHENOLOXIDASE IN DIFFERENT WHEAT CUL TIVARS | |
| Pages 6421-6433 | ||
| M. T. Ramadan; H. A. Eissa; S. Y. EI-Faham | ||
| 3. | UL TRAFIL TERED SOFT CHEESE AS AFFECTED BY SOYMILK, Lactobacillus· acidophilus STARTER AND CERTAIN FLAVOUR ADDITIVES | |
| Pages 6435-6454 | ||
| Wedad A. Metry, | ||
