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journal of food and dairy sciences, mansoura university
سال:2017 - دوره:8 - شماره:4
Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers
- صفحه:185-190
Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides- Producing Bacterial Strains
- صفحه:191-199
Effect of Pomegranate Seed Oil on Certain Food Spoilage Microorganisms and its Role in Shelf Life of Cream.
- صفحه:173-178
Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.
- صفحه:169-172
Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese
- صفحه:179-183
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