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journal of food and dairy sciences, mansoura university
سال:2013 - دوره:4 - شماره:3
EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD
- صفحه:101-120
EFFECT OF FORTIFICATION PAN BREAD WITH LUPINE FLOUR ON THE CHEMICAL, RHEOLOGICAL AND NUTRITIONAL PROPERTIES
- صفحه:65-75
EFFECT OF PACKAGING MATERIALS ON QUALITY OF ORANGE JUICE
- صفحه:77-86
EFFECT OF PRESERVATION METHODS ON GREEN AND RED CABBAGE QUALITY TO USE AS NUTRACEUTICAL FOOD INGREDIENTS
- صفحه:121-131
GROWTH, SURVIVAL AND ADAPTATION OF Shigella flexneri UNDER ACIDIC CONDITIONS RELEVANT TO THOSE APPLIED DURING DAIRY PROCESSING
- صفحه:87-99
NUTRITIONAL QUALITY, PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CAMEL MILK IN NORTH SINAI GOVERNORATE
- صفحه:37-50
PROCESSING OF DATE HONEY
- صفحه:51-64
مقارنة الخواص الکیمیائیة و الفیزیائیة و الریولوجیة لبعض الاقماح المحلیة اللیبیة
- صفحه:27-35
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