1.

مقارنة الخواص الکيميائية و الفيزيائية و الريولوجية لبعض الاقماح المحلية الليبية

Pages 27-35
نصر عبدالرازق عبدالمولى
2.

NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CAMEL MILK IN NORTH SINAI GOVERNORATE

Pages 37-50
W. I. A. Nasr; M. I. Hashim; M. R. Shahein
3.

PROCESSING OF DATE HONEY

Pages 51-64
M. B. Doma; S. M. M. EL-Shahawy; S. A. H. Grawish
4.

EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES

Pages 65-75
Hanan F. Ahmed
5.

EFFECT OF PACKAGING MATERIALS ON QUALITY OF ORANGE JUICE

Pages 77-86
M . A . Youssef
6.

GROWTH, SURVIVAL AND ADAPTATION OF Shigella flexneri UNDER ACIDIC CONDITIONS RELEVANT TO THOSE APPLIED DURING DAIRY PROCESSING

Pages 87-99
M. Y. Mahana; W. M. El-Sharoud; Marwa E. El-Nabawy
7.

EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD

Pages 101-120
Rania E. El-Gammal; Jehan A. A. Ghoneim; Manal F. Salama; M. M. El-Sayed
8.

EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS

Pages 121-131
Nesreen M. E. Ali; M. A. Atwaa