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journal of food and dairy sciences, mansoura university
سال:2017 - دوره:8 - شماره:10
Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.
- صفحه:395-399
Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures
- صفحه:405-409
Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch
- صفحه:411-417
Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions.
- صفحه:401-404
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