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journal of food and dairy sciences, mansoura university
سال:2012 - دوره:3 - شماره:9
EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS
- صفحه:507-515
NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT
- صفحه:481-506
OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING
- صفحه:473-479
TECHNOLOGICAL STUDIES ON SOFT CHEESE
- صفحه:517-528
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