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journal of food and dairy sciences, mansoura university
سال:2014 - دوره:5 - شماره:4
Acid-induced gelation of sodium alginate effect of thermal annealing and concentration
- صفحه:199-212
Antioxidant propertie of some extracts from gamma irradiated tomato (lycopersicon esculentum l.) pomace
- صفحه:247-263
Quality of ricotta cheese as affected with the way acidification
- صفحه:235-245
Sensory evaluation and staling of bread produced by mixed starter of saccharomyces cerevisiae and l.plantarum
- صفحه:221-233
The impact of organic agriculture on the quality characteristics of some fruits, vegetables and medicinal plants
- صفحه:265-278
تاثیر اضافة صمغ الجوار و الزنثان علی الصفات الریولوجیة لدقیق القمح اللیبی (اشریشره)
- صفحه:213-220
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