| 1. | Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes | |
| Pages 363-369 | ||
| A. A. Ali; I. H. I. Abd El-Ghany; M. Zeidan; Ayat A. Kheder | ||
| 2. | Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains | |
| Pages 371-382 | ||
| Jehan B. Ali; T. T. El-Sisy; Mervat S. H. Youssef | ||
| 3. | Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese | |
| Pages 383-390 | ||
| M. Abdel-Hamid; E. M. Hamad; E. A. Romeih | ||
| 4. | The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs. | |
| Pages 391-398 | ||
| Eman A. El-H. A. Abd Rabou | ||
