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journal of food and dairy sciences, mansoura university
سال:2014 - دوره:5 - شماره:11
Chemical, biological and sensory evaluation of biscuit enriched with, iraqi dates, sweet lupine and defatted soybean flour
- صفحه:775-794
Chemical, physical and biological characteristics of low fat beef burger with maltodextrin
- صفحه:795-811
Effect of addition of stabilized rice bran on physical, rheological and chemical charatarestics of pan bread
- صفحه:813-825
Effect of fortification with whey protein on the chemical, microbial and organoleptic^ properties of labneh
- صفحه:751-762
Influence of heat treated adjunct culture on the quality of edam cheese made from reconstituted whole milk powder
- صفحه:763-774
Starch and other stabilizers combinations asthickening agents in processed cheese sauces manufacture
- صفحه:827-840
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