| 1. | PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD. | |
| Pages 133-148 | ||
| A. M. M. EL-Karmany; M. F. Abol-Ela; A. M. Hassanein | ||
| 2. | PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN | |
| Pages 149-156 | ||
| Abeer M. F. ELBaz; M. A. Youssef | ||
| 3. | SOME FACTORS AFFECTING “BRIE” LIKE CHEESE PROPERTIES | |
| Pages 157-169 | ||
| E. A. Y. Essawy | ||
| 4. | UTILIZATION OF SOME NATURAL PLANT SOURCES IN THE PRODUCTION OF SOME NEW SHEETS | |
| Pages 171-181 | ||
| Hasnaa M. Abou taleb; Sahar M. Zaki; Azza K. Abd El Hameed | ||
