~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.

NUTRITIONAL BIOASSAY OF HEATED SOYA BEAN AND PALM OIL~ AT DIFFERENT THERMAL TREATMENTS

MICROBIOLOGY OF KISHK : TRADITIONALLY FERMENTED EGYPTIAN FOOD,

THE USE OF PECT-KAO® SUSPENSION AND QUESTRA1 POWDER AS CLARIFIERS OF THE COMMERCIAL LlQUI RENNET EXTRACT

INCIDENCE OF PATHOGENIC VIBRIOS AND OTHER RELATED SPECIES IN FRESH SHAOOR FISH FROM THE EGYPTIAN RED SEA FISHERIES.

RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS