NUTRITIONAL AND SENSORIAL QUALITY OF COOKIES FOTRIFIED WITH DEFATTED FLAXSEED AND SESAME SEED MEALS

INHIBITION OF Salmonella ON POULTRY AS INFLUENCED BY FLASH PASTEURIZATION, LACTIC ACID BUFFERED SYSTEM AND MODIFIED ATMOSPHERE PACKAGING.

HAEMOLYTIC ACTIVITY OF Enterococcus faecium ISOLATED FROM DIFFERENT EGYPTIAN DAIRY PRODUCTS

IMPROVEMENT OF MERAHRAH BREAD BY USING FENUGREEK AND WHEAT GERM FLOURS

EFFECT OF MILK CONCENTRATION BY ULTRAFILTRATION ON THE PROTEOLYSIS AND RHEOLOGICAL PROPERTIES OF LOW-FAT SOFT WHITE CHEESE

PREPARATION OF WHITE SALTED NOODLES WITH STARCHES OBTAINED FROM RICE, TAPIOCA AND CHUFA TUBERS