| 1. | FORTIFICATION OF BANANA STIRRED YOGURT WITH CALCIUM | |
| Pages 183-192 | ||
| A. A. M. Yonis; F. M. Elzamzamy; Shimaa A. Elmorsi | ||
| 2. | CHEMICAL AND TECHNOLOGICAL STUDIES ON FLAXSEED (Linum usitatissimum) AND ITS APPLICATION IN SOME FUNCTIONAL FOODS | |
| Pages 193-216 | ||
| A. A. Abdel-Nabey; E. S. M. Abu–Tor; H. A. Abou-Gharbia | ||
| 3. | ASSOCIATION BETWEEN BLOOD GROUPS / RHESUS FACTOR AND DIABETIC INCIDENCE OF MALE IN ALJABAL ALKHDAR IN LIBYA | |
| Pages 217-222 | ||
| A. A. Qurtam | ||
| 4. | IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY | |
| Pages 223-234 | ||
| M. Ismail; M. N. F. Hamad | ||
| 5. | IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 2. ADDING OF SOME FLAVOURING AGENTS | |
| Pages 235-245 | ||
| M. N. F. Hamad; M. M. Ismail | ||
| 6. | EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE. | |
| Pages 247-257 | ||
| El-Tahra M. A. Ammar; Y. I. Abd El- Kader; M. M. Abo- Srea; M . M. M. El - Metwally | ||
