| 1. | Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality. | |
| Pages 395-399 | ||
| M. SH. Gomaa; M. E. Abdel-Aziz; A. Abdel-Salam | ||
| 2. | Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions. | |
| Pages 401-404 | ||
| H. Z. Tawfeuk; R. A. Gomaa | ||
| 3. | Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures. | |
| Pages 405-409 | ||
| Shaymaa H. Sadek; M. A. Mohran; A. M. Abd- El Rahim; A. M. Hassanein | ||
| 4. | Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch | |
| Pages 411-417 | ||
| Mona M. Khalil; M. M. Tabikha; M. H. Hosny; A. A. Kortam | ||
