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Volume & Issue:
Volume 5, Issue 7, July 2014, Page 459-514
1
PHSICO-CHEMICAL CHARACTERISTICS OF TRADITIONAL BUTTER OIL MADE FROM SPONTANEOUS FERMENTATION OF GOATS’ MILK
Page
459-479
Marwa M. Desouky
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565.62 K
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2
EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD
Page
481-490
M. T. Shalaby; M. A. Abo-Rya; Al-Zahraa M. Motawei
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456.78 K
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3
INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS
Page
491-499
W. M. El-Sharoud
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467.03 K
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4
EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.
Page
501-514
M. M. Rabie; Rania E. El-gammal; Eman E. Saafan
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691.52 K
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