| 1. | Production of Nutritious and Healthy Functional Vegetarian Bars for Fitness Athletes | |
| Pages 90-109 | ||
| Ghada M. Yousef; Heba A. Barakat; Mai M.M. Naeem | ||
| 2. | Production of Vegetables Soup Powder Supplemented with Two Plant Protein Sources | |
| Pages 110-122 | ||
| Aziza T. Gamal; Abeer M.F. Elbaz | ||
| 3. | Production of Beverages with Nutritional Value for Some Sensitive Groups | |
| Pages 123-137 | ||
| Ibrahim M. Ibrahim; Hend M. Saleh; Ensaf M. Khalil | ||
| 4. | Nutritional and Health Requirements to Achieve Quality in The Localization of Baby Food Industry | |
| Pages 138-146 | ||
| Nadia H. Munkhi | ||
| 5. | Improving of Sweet Whey to Produce Healthy Beverages Incorporating with Some Plant Extracts | |
| Pages 147-159 | ||
| Ahmed Roshdy Mohamed Ali; Aly A. Shahin; Sanaa E. Abd El-Halim | ||
| 6. | Preparation and Evaluation of Falafel Powder Free of Legumes | |
| Pages 160-173 | ||
| Nasra Ahmed Abd-ELHAK; Nadra S.Y. Hassan | ||
