| 1. | BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP | |
| Pages 473-480 | ||
| M. E. Hefni; M. A. Abu Raya; S. E. Seadh; Mai M. M. El - dansoury | ||
| 2. | CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS | |
| Pages 481-499 | ||
| A. A. El-Refai; Gehan A. Ghoniem; N. A. El-Boraey; S. H. Shetti | ||
| 3. | EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS. | |
| Pages 501-521 | ||
| T. T. El-Sisy; T. M. EL-Afifi | ||
