| 1. | OPTIMIZATION OF MILK TYPE AND PHYSICAL FACTORS FOR REDUCTION OF ALCOHOL CONTENT IN KEFIR | |
| Pages 161-166 | ||
| I. A. A. Abou Ayana; Wesam I. A. Saber | ||
| 2. | CHEMICAL AND NUTRITIONAL EVALUATION OF FORTIFIED BISCUITS WITH DRIED Spirulina ALGAE | |
| Pages 167-177 | ||
| Ekram H. Barakat; Nemaat M. El-Kewaisny; A. A. Salama | ||
| 3. | EFFECT OF SPRAYING ORGANIC ACID ON YIELD AND FRUIT QUALITY OF "ANNA" APPLE TREES AND ITS EFFECT ON NUTRITIONAL VALUE OF YOGHURT | |
| Pages 179-184 | ||
| Wafaa Ahmed; A. Abd El-bary | ||
| 4. | QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE | |
| Pages 185-190 | ||
| E. M. Hamad; M. F. Hassan; I. S. Ashoush | ||
| 5. | PRODUCTION AND EVALUATION OF HEALTHY SNACKS FROM SOME SEED, GRAIN AND HERBS CULTIVATED IN EGYPT | |
| Pages 191-200 | ||
| H. M. Sobhy; M. S. Abbas; A. M. Suleiman; A. S. Barakat; F. M. Twfik | ||
| 6. | UTILIZATION OF TOMATO INDUSTRY BY-PRODUCTS IN PRODUCTION OF PAN BREAD. | |
| Pages 201-206 | ||
| A. S. Abd El-Sattar; M. A. El-Bana | ||
