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Volume & Issue: Volume 4, Issue 5, May 2013, Pages 183-257 
Number of Articles: 6
FORTIFICATION OF BANANA STIRRED YOGURT WITH CALCIUM

Pages 183-192

A. A. M. Yonis; F. M. Elzamzamy; Shimaa A. Elmorsi

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CHEMICAL AND TECHNOLOGICAL STUDIES ON FLAXSEED (Linum usitatissimum) AND ITS APPLICATION IN SOME FUNCTIONAL FOODS

Pages 193-216

A. A. Abdel-Nabey; E. S. M. Abu–Tor; H. A. Abou-Gharbia

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ASSOCIATION BETWEEN BLOOD GROUPS / RHESUS FACTOR AND DIABETIC INCIDENCE OF MALE IN ALJABAL ALKHDAR IN LIBYA

Pages 217-222

A. A. Qurtam

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IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY

Pages 223-234

M. Ismail; M. N. F. Hamad

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IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 2. ADDING OF SOME FLAVOURING AGENTS

Pages 235-245

M. N. F. Hamad; M. M. Ismail

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EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.

Pages 247-257

El-Tahra M. A. Ammar; Y. I. Abd El- Kader; M. M. Abo- Srea; M . M. M. El - Metwally

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