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journal of food and dairy sciences, mansoura university
سال:2015 - دوره:6 - شماره:12
EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN
- صفحه:753-769
EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE
- صفحه:697-712
EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT
- صفحه:689-695
EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY
- صفحه:725-734
IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR
- صفحه:771-780
PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET
- صفحه:713-724
PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS
- صفحه:735-752
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