Journal of Food and Dairy Sciences

Journal Archive

Volume & Issue: Volume 33, Issue 4, April 2008, Page 2693-2741


1		EVALUATION OF FUNCTIONAL CAKES CONTAINING MARJORAM (M. hortensis L.) LEAVES AND BLACK CUMIN (N. sativa L.) SEEDS POWDER
	Page 2693-2701
	F. A. H. El-Soukkary
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2		QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK
	Page 2703-2716
	F. A.H. El-Soukkary
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3		BIOCHEMICAL, MICROBIAL AND SENSORY CHANGES OF SALTED GAMBUSIA FISH (Affinis affinis)
	Page 2717-2727
	S. M. Ibrahim; S. A. El-Sherif
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4		GALAB AS A SUBSTITUTE OF SUCROSE IN TOFFEE AND BISCUITS MAKING.
	Page 2729-2741
	Mona I. Massoud; O. R. Abou-Samaha
	View Article \| PDF 750.55 K \| View on SCiNiTO

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