ESTIMATION OF DIETARY INTAKE OF FLUORIDE FROM DIET AND DRINKING WATER IN EGYPT

RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII

THE QUALITY OF YOGHURT ON RETAIL SALE AND ATTEMPTS TO IMPROVE ITS CONSISTENCY BY USING SOME FUNCTIONAL ADDITIVES

PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SURIMI·LlKE PRODUCTS MADE FROM CHICKEN

AN APPROACH FOR UTILIZATION OF AGRO·INDUSTRIAL WAS.TES OF SUGAR AND SWEETENERS CROPS FOR NATURAL ANTIOXIDANT PRODUCTION

EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK

THERMAL DECOMPOSITION OF SUNFLOWER OIL DURING DEEP FAT FRYING OF POTATO CHIPS AND EFFECTS OF USING RICE HULLS AND RICE STRAW AS NATURAL ADSORBENTS

CONTROLLING GROwrH OF PSYCHROTROHS AND ITS EFFECTS ON The PROPERTIES OF COLD STORED BUFFALOE'S MILK