| 1. | Influence of Infrared Heating Parameters on the Drying Characteristics of Onion Slices | |
| Pages 1-11 | ||
| Hany S.El-Mesery; Mona A. Elabd | ||
| 2. | Utilization of Structural Properties of Some Animal Fats to Produce Shortening and Its Use in Biscuit Production | |
| Pages 12-28 | ||
| Asmaa G. Abd El-Hamied; Mounir M. Khalil; Elsayed A.A. Hendawy; Dalia B. Othman | ||
| 3. | Manufacture of Smoked Goat's Yoghurt Fortified With Whole Triticale Flour | |
| Pages 29-43 | ||
| Raid I. El metwally; Mohamed Z. Eid; Sameh M. Shedeed | ||
| 4. | Evaluation of Gluten-Free Flatbread Substituted with Some Cereals and Legumes | |
| Pages 44-61 | ||
| Hayat H. Abdelsatter; Hanan, M.A. EL-Ghandour; Nahed L. Zaki | ||
| 5. | Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects | |
| Pages 62-78 | ||
| Ayman S. Dyab; Khalid M. Atieya; Amira A. Abdallah | ||
| 6. | Evaluation of Some Natural Antioxidants Efficiency on Healthy Peanut Butter Quality | |
| Pages 79-101 | ||
| Marwa T. Hussein; Aziza T. Gamal | ||
