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Volume & Issue: Volume 4, Issue 2, May and June 2019, Pages 1-700 
Number of Articles: 5
QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

Pages 89-99

A.S. Sallam; A.H. Khalil; M.M. Mostafa; A.A. El Bedawy; Aml A. Atef

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PROTECTIVE EFFECT OF CUPCAKE PREPARED BY REPLACING FAT WITH DIFFERENT LEVELS OF BAKED SWEET POTATO ON OBESE RATS

Pages 73-88

Asmaa A. Hafez; Heba E. Youssef; E. H. Mansour; A. H. Khalil

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EFFECT OF OAT AND OKRA FLOURS ON RATS FED ON HIGH FAT DIETS

Pages 41-55

M. E. El-Sayed; M. M. Abozied; M. A. Abdelgaleel; M. A. Salem

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PRODUCTION AND EVALUATION OF SWEET WHEY DOUM BEVERAGES

Pages 57-71

H. Z. Tawfeuk; O.S.F. Khalil

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EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

Pages 101-102

A. El-Beltagy; T. A. El-Adawy

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Menoufia Journal of Food and Dairy Sciences
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