| 1. | Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources. | |
| Pages 169-172 | ||
| Mounira M. Ahmed; Magda Abd El Aziza; H. M. Sobhy; W. Z. Azer; M. A. El Nawawy | ||
| 2. | Effect of Pomegranate Seed Oil on Certain Food Spoilage Microorganisms and its Role in Shelf Life of Cream. | |
| Pages 173-178 | ||
| Hoida A. M. El-Shazly; Enaam SH. A. Mohamed; Somia H. Abdelatif | ||
| 3. | Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese | |
| Pages 179-183 | ||
| Sally S. Sakr | ||
| 4. | Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers | |
| Pages 185-190 | ||
| A. A. Mansour; Laila A. Shekib; Nahed M. Elshimy; Magda S. Sharara | ||
| 5. | Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains | |
| Pages 191-199 | ||
| Meranda A. Tawfek | ||
