| 1. | QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS | |
| Pages 401-412 | ||
| A. S. M. Ammar; M. M. Abd El-Razik | ||
| 2. | EFFECT OF STORAGE PERIOD ON THE CONTENT OF FULL AND LOW FAT PASTEURIZED COW’S MILK | |
| Pages 413-422 | ||
| Ebtehal A. AlTamim | ||
| 3. | INTERRELATION BETWEEN BLOOD GROUPS / RHESUS FACTOR AND DIABETIC INCIDENCE OF FEMALE IN ALJABAL ALAKHDAR IN LIBYA | |
| Pages 423-431 | ||
| A. A. Qurtam | ||
