Functional Properties of Yoghurt Fortified with Fruits Pulp

Volume 7, Issue 1, December 2020, Pages 1-9

Khoulod Blassy Magdy Osman Amin Gouda and Mervat Hamed

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Functional Low Fat Fruit Yoghurt

Volume 7, Issue 1, December 2020, Pages 11-20

Magdy Osman Amin Gouda Khoulod Blassy and Mervat Hamed

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Impact of Neutral Amino Acids and Sodium Dodecyl Sulphate on Ripening of Kashkaval Cheese

Volume 7, Issue 1, December 2020, Pages 21-30

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The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

Volume 7, Issue 1, December 2020, Pages 31-44

Salah Ahmad Khalifa

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Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

Volume 7, Issue 1, December 2020, Pages 45-53

El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa, M. Mokbel

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Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics

Volume 7, Issue 1, December 2020, Pages 55-62

El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa M. Mokbel

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