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journal of food and dairy sciences, mansoura university
سال:2011 - دوره:2 - شماره:1
BIOACTIVE COMPOUNDS OF FERMENTED SOYBEAN NATTO AS ANTIOXIDANT AND ANTIMICROBIAL AGENTS
- صفحه:59-70
EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK
- صفحه:23-32
EFFECT OF THE CALF RENNET PASTE ON SOME PHYSIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BUFFALO'S PICKLED SOFT CHEESE
- صفحه:1-11
THE EFFECT OF ADDING CARROT PEEL FIBERS AND VITAMIN A ON IRON BIOAVILABILITY IN BISCUITS
- صفحه:43-58
UTILIZING OF POTATO STARCH RESIDUE STREAM TO PRODUCE FATTY ACIDS AND OTHER PRODUCTS BY Saccharomyces cerevisiae (Y- 1646)
- صفحه:33-41
تاثیر المثبطات و التجفیف على تثبیط الانزیمات البکتینیة فی الطماطم
- صفحه:13-21
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