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journal of food and dairy sciences, mansoura university
سال:2016 - دوره:7 - شماره:8
Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese
- صفحه:383-390
Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains
- صفحه:371-382
The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs.
- صفحه:391-398
Use of hydrocolloids for enhancing egyptian style low fat white soft cheese attributes
- صفحه:363-369
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