journal of food and dairy sciences, mansoura university سال:2018 - دوره:8

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journal of food and dairy sciences, mansoura university
سال:2018 - دوره:8 - شماره:10

Composition and Quality of Soft Cheese Made from Milk Treated with High Hydrostatic Pressure - صفحه:37-40 Effect of Certain Dietary Fibers on Kariesh Cheese Characteristics - صفحه:1-5 Impact of High Hydrostatic Pressure on Composition and Quality of Yoghurt - صفحه:31-35 Influence of Adding Inulin as a Fat Replacer on the Characteristics of Yoghurt - صفحه:13-17 Isolation, Technological Characterization and Safety Assessment of Potential Adjunct Cultures of Lactic Acid Bacteria - صفحه:19-29 Keeping Quality of Kareish Chees as Affected with Added Certein Spices and Herbs Oil as Antifungal Agents - صفحه:7-12 Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic- Yoghurt Production - صفحه:41-49