1.

EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH

Pages 751-762
M. N. Hamad; M. M. Ismail; Monira M. M. Basiony
2.

INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER

Pages 763-774
W. I. El-Desoki; W. I. A. Nasr
3.

CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.

Pages 775-794
Faten Y. Ibrahim; A. I. Abd El-gawwad; M. B. Doma; H. Y. Nimr
4.

CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN

Pages 795-811
A. M. Hassan; Mona M. Khalil; Rania E. El-Gammal; Y. I. El Sherbini
5.

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

Pages 813-825
Rania E. El-Gammal; Hala E. El kewawy
6.

STARCH AND OTHER STABILIZERS COMBINATIONS ASTHICKENING AGENTS IN PROCESSED CHEESE SAUCES MANUFACTURE

Pages 827-840
Laila D. EL-mahdi; Suhila A. Saad; Z. M. R. Hassan; R. A. Awad