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journal of food and dairy sciences, mansoura university
سال:2013 - دوره:4 - شماره:4
PRODUCTION OF A NEW YOGHURT - LIKE PRODUCTS FORTIFIED WITH SOME LEGUMES AND SWEET, CEREAL CROPS AND ITS EVALUATION OF FUNGAL LOAD.
- صفحه:133-148
PRODUCTION OF EDIBLE COATING FROM WHEY PROTEIN
- صفحه:149-156
SOME FACTORS AFFECTING “BRIE” LIKE CHEESE PROPERTIES
- صفحه:157-169
UTILIZATION OF SOME NATURAL PLANT SOURCES IN THE PRODUCTION OF SOME NEW SHEETS
- صفحه:171-181
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