1.

PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

Pages 5123-5133
M. Sh Gomaa,; A. M. El-Shawaf
2.

EFFECT OF IRON FORTIFICATION ON THE QUALITY OF YOGHURT

Pages 5135-5148
M. H. El-Senaity,
3.

ISOLATION AND IDENTIFICATION OF NATURAL ANTIOXIDANTS AND ANTIMICROBIAL AGENTS FROM ORANGE PEEL AND THEIR APPLICATIONS IN BUTTER AND GHEE INDUSTRY

Pages 5149-5168
A. M. El-Shawaf,; M. Sh. Gomaa
4.

NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE

Pages 5169-5176
N. S. Abd-Rabou,; M. H. El-Senaity
5.

EVALUATION OF LEAFY AMARANTH (Amaranthus cruentus L.) AS A PROMISING NEW SUMMER VEGETABLE CROP IN EGYPT

Pages 5177-5185
H. M.S Ziena,
6.

PRODUCTION OF INSTANT ORANGE JUICE POWDER BY FOAM-MAT DRYING

Pages 5187-5194
K. I. Hamad,; Hammat, I. Matuk; F. A. El-Ashwah
7.

SOME PROPERTIES AND FACTORS AFFECTING CHITINASE PRODUCTION BY Bacillus licheniformis AND ITS USE AS ANTIFUNGAL AGENT

Pages 5195-5209
T. S. M Shady,; M. M.A. El-Sawah; M. A. Demerdash