| 1. | PHSICO-CHEMICAL CHARACTERISTICS OF TRADITIONAL BUTTER OIL MADE FROM SPONTANEOUS FERMENTATION OF GOATS’ MILK | |
| Pages 459-479 | ||
| Marwa M. Desouky | ||
| 2. | EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD | |
| Pages 481-490 | ||
| M. T. Shalaby; M. A. Abo-Rya; Al-Zahraa M. Motawei | ||
| 3. | INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS | |
| Pages 491-499 | ||
| W. M. El-Sharoud | ||
| 4. | EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS. | |
| Pages 501-514 | ||
| M. M. Rabie; Rania E. El-gammal; Eman E. Saafan | ||
