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journal of food and dairy sciences, mansoura university
سال:2017 - دوره:8 - شماره:7
Antihypertensive Effect of Novel Functional Fermented Milk in Induced High Blood Pressure Rats
- صفحه:279-286
Changes of Total Phenolics, Tannins, Phytate and Antioxidant Activity of Two Sorghum Cultivars as Affected by Processing
- صفحه:267-274
Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).
- صفحه:287-293
Effect of Propolis Extract as a Natural Preservative on the Microbial Content of Kareish Cheese
- صفحه:295-302
Preparing New Beverage from Moringa oleifera Leaves
- صفحه:303-307
Production of Functional Drinking Yoghurt Supplemented with Strawberry and Berry Fruits.
- صفحه:263-266
Properties of Bio-Fermented Milk as Influenced with the Addition of Chicory (Cichorium intybus L) Roots Powder
- صفحه:309-314
Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants
- صفحه:275-278
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