PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS

PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.

ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF CARDAMOM, MASTICHE OILS AND HOT GREEN PEPPER EXTRACT ON SOME UNDESIRABLE BACTERIA AND MOULDS

STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN

A RAPID METHOD FOR THE DETERMINATION OF TOTAL SOLIDS IN MILK AND SOME DAIRY PRODUCTS USING MICROWAVE OVEN

EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION