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journal of food and dairy sciences, mansoura university
سال:2017 - دوره:8 - شماره:9
Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese
- صفحه:369-371
Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening
- صفحه:391-394
Extending the Shelf Life of Persimmon Diospyros kaki by Edible Coating
- صفحه:377-382
Functional Properties of Whipped Cream as Affected by Addition of Β- Lactoglobulin and Α-Lactalbumin
- صفحه:387-390
Physico -Chemical and Technological Properties of some New Durum Wheat Varieties.
- صفحه:383-386
Studies on the Buffering Capacity of some Fermented Milk Consumed in Sohag Governorate.
- صفحه:373-376
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