| 1. | An Improvement of the Quality of Low Fat UF Soft Cheese Using Certain Fat Replacers. | |
| Pages 157-161 | ||
| Eman Ibrahim | ||
| 2. | Influence of Addition Sweet Lupine Flour on Quality and Antioxidant Characteristics of Biscuits | |
| Pages 163-170 | ||
| S. Abd El-Maasoud; M. Ghaly | ||
| 3. | Rheological Properties of Crackers Supplemented with Fish Protein Concentrate (FPC) | |
| Pages 171-176 | ||
| M. Abul-Fadel; S. Ibrahim; Shimaa Abd-Allah | ||
