STUDIES ON THE USE OF DIFERENT SOURCES OF ALPHA AMYLASE IN BREAD BACKING

BENIFID EFFECT OF ISOLATED PROBIOTIC STRAIN

EFFECT OF CARROT AND WHEAT GERM OIL SUPPLEMENTATION ON RATS EXPOSED TO BENZENE

TREACLE AND SIDIR HONEY AS ANTIOXIDANT AGENT AGAINST LIPID OXIDATION IN CHICKEN BREAST MEAT MINCE

EFFECT OF FEEDING HALF-FAT PROCESSED CHEESE SPREADS CONTAINING DIFFERENT TYPES OF WHEY PROTEIN CONCENTRATES ON PLASMA LIPIDS OF RATS

IMPROVING THE HYGIENIC AND CHEMICAL QUALITY OF SILVER CARP FISH USING COMBINED LOW SALT AND IRRADIATION TREATMENTS

COMPOSITION OF MARKET PROCESSED CHEESE VARIETIES WITH PARTICULAR REFERENCE TO CHEESE FAT.

IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.

CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF SOME PLAIN AND FLAVORED YOGHURT IN EGYPT

EVALUATION OF RICE DESSERT MANUFACTURED WITH DIFFERENT TYPES OF MILK

CHEMICAL, RHEOLOGICAL AND QUALITY PROPERTIES OF BISCUITS SUPPLEMENTED WITH FENUGREEK FLOURS

ASSESSMENT OF PROBIOTIC PROPERTIES OF SOME MICROBIAL IN SIMULATED GASTROINTESTINAL TRACT ENIVRONMENT