1.

ACID-INDUCED GELATION OF SODIUM ALGINATE: EFFECT OF THERMAL ANNEALING AND CONCENTRATION

Pages 199-212
A. A. Agoub; S. M. Hasan; S. A. Mohamed; S. T. Abousalloum
2.

EFFECT OF XANTHAN AND GUAR GUM ADDITION ON RHEOLOGICAL CHARACTERISTICS OF LIBYAN WHEAT DOUGH تأثير إضافة صمغ الجوار و الزنثان على الصفات الريولوجيه لدقيق القمح الليبي (اشريشره)

Pages 213-220
نصر عبدالرازق عبدالمولى; عبدالرسول عوض سلطان; هدى محمد صالح
3.

SENSORY EVAeLUATION AND STALING OF BREAD PRODUCED BY MIXED STARTER OF Saccharomyces Cerevisiae and L.plantarum

Pages 221-233
M. A. Swelim; Fardous M. Bassouny; S. A. El-Sayed; Nahla M. M. Hassan; Manal S. Ibrahim
4.

QUALITY OF RICOTTA CHEESE AS AFFECTED WITH THE WAY ACIDIFICATION .

Pages 235-245
M. SH. Gomaa; S. SH. ELSokkary; M. E. Abdel - Aziz; M. M. M. Refaey
5.

ANTIOXIDANT PROPERTIES OF SOME EXTRACTS FROM GAMMA IRRADIATED TOMATO (Lycopersicon esculentum L.) POMACE

Pages 247-263
H. H. Khalaf; A. M. Sharoba; R. A. El Sadani; Fawzia M. El Nashaby; S. M. Elshiemy
6.

THE IMPACT OF ORGANIC AGRICULTURE ON THE QUALITY CHARACTERISTICS OF SOME FRUITS, VEGETABLES AND MEDICINAL PLANTS

Pages 265-278
S. M. Mohsen; M. A. Haseeb; S. A. Abulroos