journal of food and dairy sciences, mansoura university سال:2014 - دوره:5

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journal of food and dairy sciences, mansoura university
سال:2014 - دوره:5 - شماره:8

APPLICATION OF THE END POINT POLYMERASE CHAIN REACTION METHOD TO THE DETECTION OF CERTAIN MILK-BORNE BACTERIA - صفحه:539-547 CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING, COOKING AND STORAGE - صفحه:601-611 DATE SYRUP AS A SUGAR SUBSTITUTE AND NATURAL FLAVOUR AGENT IN ICE CREAM MANUFACTURE - صفحه:625-632 DIETARY FIBER AS A NATURAL SOURCE TO PRODUCE BISCUIT HYPO GLYCEMIA AND CHOLESTEROLEMIA IN RATS - صفحه:613-624 EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH - صفحه:641-652 EFFECT OF MILK PROCESSING ON THE DISTRIBUTION OF SOME TRACE ELEMENTS IN ITS PRODUCTS - صفحه:633-639 EFFECT OF USING CROSS - LINKED Β - CYCLODEXTRIN ON PHYSIOCHEMICAL PROPERTIES OF DOMIATI GOAT'S CHEESE - صفحه:581-600 NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS - صفحه:517-538 PARTIAL CHARACTERIZATION OF BACTERIOCINS PRODUCED BY TWO STRAINS OF LACTIC ACID BACTERIA, ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS - صفحه:561-579 PROTEOLYSIS AND BIOGENIC AMINES FORMATION IN STERILIZED EDAM CHEESE CURD SLURRY INOCULATED WITH SOME PROBIOTIC STRAINS FORMULATIONS - صفحه:549-560