| 1. | PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS | |
| Pages 6943-6956 | ||
| Bothayna M Abd El-Lateef,; Somaia H. Abd El Lateef; M. M. Zaghloul | ||
| 2. | PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS. | |
| Pages 6957-6981 | ||
| Bothayna M Abd El-Lateef,; M. M. Zaghloul; A. R. El-Tawil | ||
| 3. | ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF CARDAMOM, MASTICHE OILS AND HOT GREEN PEPPER EXTRACT ON SOME UNDESIRABLE BACTERIA AND MOULDS | |
| Pages 6983-6994 | ||
| A. M. Mehriz, | ||
| 4. | STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN | |
| Pages 6995-7009 | ||
| R. S. Attia, | ||
| 5. | A RAPID METHOD FOR THE DETERMINATION OF TOTAL SOLIDS IN MILK AND SOME DAIRY PRODUCTS USING MICROWAVE OVEN | |
| Pages 7011-7019 | ||
| A. M. Mehriz, | ||
| 6. | EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION | |
| Pages 7021-7038 | ||
| F. A. H. El-Soukkary, | ||
