Journal of Food and Dairy Sciences

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Volume & Issue: Volume 25, Issue 11, November 2000


1		PRODUCTION OF ENRICHED MACARONI AND PAN BREAD USING SOME SOURCES OF NUTRIENTS AND DIETARY FIBERS
	Page 6943-6956
	Bothayna M Abd El-Lateef,; Somaia H. Abd El Lateef; M. M. Zaghloul
	View Article \| PDF 1012.04 K \| View on SCiNiTO

2		PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.
	Page 6957-6981
	Bothayna M Abd El-Lateef,; M. M. Zaghloul; A. R. El-Tawil
	View Article \| PDF 1.41 MB \| View on SCiNiTO

3		ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF CARDAMOM, MASTICHE OILS AND HOT GREEN PEPPER EXTRACT ON SOME UNDESIRABLE BACTERIA AND MOULDS
	Page 6983-6994
	A. M. Mehriz,
	View Article \| PDF 805.21 K \| View on SCiNiTO

4		STUDIES ON APRICOT SEEDS (Prunus armeniaca) TO USE AS A NONCONVENTIONAL SOURCE FOR EDIBLE OIL AND PROTEIN
	Page 6995-7009
	R. S. Attia,
	View Article \| PDF 779.1 K \| View on SCiNiTO

5		A RAPID METHOD FOR THE DETERMINATION OF TOTAL SOLIDS IN MILK AND SOME DAIRY PRODUCTS USING MICROWAVE OVEN
	Page 7011-7019
	A. M. Mehriz,
	View Article \| PDF 804.85 K \| View on SCiNiTO

6		EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION
	Page 7021-7038
	F. A. H. El-Soukkary,
	View Article \| PDF 722.34 K \| View on SCiNiTO

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

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