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journal of food and dairy sciences, mansoura university
سال:2010 - دوره:1 - شماره:10
EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS
- صفحه:609-629
INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS
- صفحه:597-605
PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT
- صفحه:567-580
QUALITY CHARACTERISTICS OF NOVEL DEHYDRATES FRUIT SHEETS.
- صفحه:581-593
USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.
- صفحه:555-565
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