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journal of food and dairy sciences, mansoura university
سال:2017 - دوره:8 - شماره:8
Assessment of Sodium, Calcium and Potassium in Buffalo’s Raw Milk and its Rural Products in Some Centers of Sohag Governorates, Egypt.
- صفحه:331-334
Chemical Composition and Biological Evaluation of Permeated Product (Miso) from Soybean, Barley and Okara
- صفحه:353-359
Comparative Study between Synthetic and Natural Antioxidants of Banana, Mango and Orange Peels Extracts and their Effect on the Soybean and Olive Oils
- صفحه:347-352
Determination of Fat – Soluble Vitamins and Natural Antioxidants in Seventeen Vegetable Oils
- صفحه:323-330
Effect of Thyme on The Quality and Shelf Life of Block Processed Cheese
- صفحه:335-340
Making Low-Fat Butter Spread- Like Enriched with Oat's and Barley's Milk
- صفحه:341-345
Sensory, Nutritional and Popping Qualities of Yellow and Purple Popcorn.
- صفحه:361-367
Utilization of Propolis Extract as A Natural Preservative in Raw Milk
- صفحه:315-321
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