IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT

DETERMINATION OF SOME HEAVY METALS IN FISH PRODUCTS

PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING

INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS

ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SOME HERBS VOLATILE OILS AND THEIR ETHANOLIC EXTRACTS