| 1. | Comparative Study of Physicochemical and Technological Characteristics in Some White and Yellow Corn Hybrids | |
| Pages 1-13 | ||
| Azza A. Omran; Zahrat El-Ola, M. Mohamed | ||
| 2. | Flaxseed Characteristics and Using Cake Mucilage in Pan Bread | |
| Pages 14-25 | ||
| Muhammad E. Elsorady; Elsayed A.A. Hendawy; Sahar S. Elgohery | ||
| 3. | Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder | |
| Pages 26-40 | ||
| Gamal S. EL-Hadidy; Amira E. Abd El Gwad; Alshamiaa M. Hamouda | ||
| 4. | Makhrouta, A Traditional Egyptian Food Product: Production Enrichment of Nutritional Value | |
| Pages 41-62 | ||
| Hanan A. Hussien; Omaima M. Dewidar; Nady A.M. Fayed | ||
| 5. | Preparing Healthy Products Having High Nutritional Value By Using Some Food Wastes | |
| Pages 63-69 | ||
| Eman R.M. Abbas; Eman A.A. Eldanasory; Rania M.M. Mansour | ||
| 6. | Chemical and Microbiological Studies on Some Agricultural Waste of Sesame (sesamum indicum) Plant | |
| Pages 70-82 | ||
| Aziza A. Salah-Eldin | ||
