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journal of food and dairy sciences, mansoura university
سال:2010 - دوره:1 - شماره:7
ANTIMICROBIAL ACTIVITY OF NATURAL ANTHOCYANINS AND CAROTENOIDS EXTRACTED FROM SOME PLANTS AND WASTES
- صفحه:413-427
EFFECT OF ADDING SWEET POTATOE FLOUR TO WHEAT FLOUR ON THE PROPERTIES OF PAN BREAD
- صفحه:387-396
MAXIMIZE THE POTENTIAL BENEFITS OF WHEY PROTEIN CONCENTRATE IN FORMULA BY SUPPLEMENTATION GINSENG EXTRACT
- صفحه:453-470
PHYSICAL PROPERTIES AND CHEMICAL COMPOSITION OF COW'S AND BUFFALO'S MILK IN QENA GOVERNORATE
- صفحه:397-403
PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH GINGER EXTRACT
- صفحه:429-439
PROTEIN FRACTION - FUNCTIONALITY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY
- صفحه:441-451
THE PHYSICAL AND CHEMICAL PROPERTIES OF CAMEL'S AND SHEEP'S MILK IN QENA GOVERNORATE
- صفحه:405-412
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