| 1. | EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT | |
| Pages 689-695 | ||
| M. M. El-Abd; E. M. Hamad; Jihan M. Kassem; Eman T. A. Yousef; Rasha N. M. Tawfik | ||
| 2. | EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE | |
| Pages 697-712 | ||
| W. I. A. Nasr | ||
| 3. | PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET. | |
| Pages 713-724 | ||
| Eman F. Mohamed; Neamah R. Attala; Neamat I. Bassuony | ||
| 4. | EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY | |
| Pages 725-734 | ||
| Karima Abo El Enien; Magda Abd El Aziz; W. I. A. Nasr | ||
| 5. | PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS | |
| Pages 735-752 | ||
| Mervat El-Demery; A. A. El- Refai | ||
| 6. | EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN . | |
| Pages 753-769 | ||
| A. M. M. El-Karamany | ||
| 7. | IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR | |
| Pages 771-780 | ||
| K. R. Makpoul; A. A. Ibrahem | ||
