Journal of Food and Dairy Sciences

Journal Archive

Volume & Issue: Volume 3, Issue 1, January 2012, Page 1-61


1		IMPROVEMENT THE NUTRITIONAL VALUE OF BALADY BREAD BY USING FENUGREEK AND MOGHAT
	Page 1-10
	N. A. El-Adly; A. S. I. Hussein; Amany M. A. Sakr
	View Article \| PDF 583.46 K

2		DETERMINATION OF SOME HEAVY METALS IN FISH PRODUCTS
	Page 11-22
	Sadia M. H. Mohamed; O. R. Abo Samaha; A. A. Abdel-Nabey; M. K. M. Khalil
	View Article \| PDF 638.2 K

3		PRODUCTION AND UTILIZATION OF GOAT'S MILK IN SOFT CHEESE MAKING
	Page 23-32
	Hanaa S. A. Sakr
	View Article \| PDF 664.12 K

4		INFLUENCE OF ADDITION OF DIFFERENT TYPES OF SUGAR AND LEAVENING AGENTS ON THE ACRYLAMIDE CONTENT IN BISCUITS
	Page 33-44
	Afaf - Haniem M. Ramadan
	View Article \| PDF 992.68 K

5		ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF SOME HERBS VOLATILE OILS AND THEIR ETHANOLIC EXTRACTS
	Page 455-61
	Rania E. El-Gammal; Sabrene A. Omar
	View Article \| PDF 791.71 K

Journal of Food and Dairy Sciences (JFDS) - Articles List