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Volume & Issue: Volume 3, Issue 2, March and April 2018, Pages 1-700 
Number of Articles: 4
BIOLOGICAL EVALUATION OF BALADY BREAD AS AFFECTED BY REPLACING WHEAT FLOUR WITH DIFFERENT LEVELS OF DATE FIBER

Pages 15-26

A. M. Hamoda; A. A. El-Bedawey; A. H. Khalil; A. A. Bakry

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PHYTOCHEMICAL COMPOUNDS AND ANTIOXIDANT ACTIVITY OF SOME LENTIL GENOTYPES GROWN IN EGYPT

Pages 27-36

A.S. Abd El-Sattar

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POTENTIAL ANTIOXIDATIVE ACTIVITY OF RICE MILLING BY-PRODUCTS

Pages 1-13

M. A. Salem; A. M. Sorour; M.A. El-Bana

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EFFECT OF FOOD PROCESSING ON MELATONIN CONTENT IN SOME FOOD PRODUCTS

Pages 37-38

A. A. El-Bedawey; E. H. Mansour; H. A. Fahmy; Amal A.A. Hassan

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Menoufia Journal of Food and Dairy Sciences
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