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journal of food and dairy sciences, mansoura university
سال:2016 - دوره:7 - شماره:2
A SURVEY STUDY ON CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF INDUSTRIAL RAYEB MILK PRODUCED IN EGYPT
- صفحه:119-124
EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES
- صفحه:81-96
EFFECT OF STORAGE TEMPERATURES ON CHEMICAL, MICROBIOLOGICAL AND SENSORY PROPERTIES OF RENNET EXTRACTED BY SOAKING AND MECHANICAL PROCESSES
- صفحه:125-131
EVALUATION OF SWEET LUPIN SEEDS FLOUR ADDITION ON PAN BREAD QUALITIES
- صفحه:71-79
IMPROVING THE QUALITYOF LOWFAT UF-WHITE SOFT PICKLED CHEESE
- صفحه:59-70
MAKING KAREISH CHEESE WITH HIGH WITH ADDED SESAME HULLS
- صفحه:97-105
USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM
- صفحه:133-137
UTILIZATION OF DEFATTED BLACK RICE BRAN IN WHEAT BREAD PREPARATION FOR ENHANCING NUTRITIONAL AND FUNCTIONAL PROPERTIES
- صفحه:107-117
دراسة العلاقة بین تناول الاسبارتام و حدوث الصداع لدی منسوبات جامعة الامیرة نورة بنت عبدالرحمن (دراسة استطلاعیة – ارتباطیة)
- صفحه:145-159
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