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journal of food and dairy sciences, mansoura university
سال:2016 - دوره:7 - شماره:4
Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties
- صفحه:255-64
Effect of Adding Water Extract and Essential Oil of Sweet Basil on Quality and Different Properties of Soft Cheese
- صفحه:239-246
Preparation and Properties of Cheese Fudge
- صفحه:219-227
Rheological Characteristics of Fresh and Freeze-Dried Reconstituted Juices Obtained from Some Non-Traditional Fruits.
- صفحه:207-214
Yoghurt Fortified with Cooked Rice as an Especial Function Food
- صفحه:229-237
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