A
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Abbas, F.
Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage [Volume 5, Issue 1, 2017, Pages 1-7]
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Abbas, F.
Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk [Volume 2, Issue 1, 2015, Pages 1-6]
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Abd Rabo, Fawzia
Broken Rice for Production of Functional Ice Cream [Volume 5, Issue 1, 2017, Pages 21-27]
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Abou El-Nour, A.
Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]
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Abou El-Nour, A.
Utilization of Buttermilk in Low Fat Ice Cream Making [Volume 1, Issue 1, 2014, Pages 11-18]
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Abou El-Nour, A. M.
Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]
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Ahmed, Amal
Survival of some Probiotics in Bio-Yoghurt Production [Volume 4, Issue 1, 2016, Pages 1-7]
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Ahmed, H.A.A.
Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]
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Amin Gouda and Mervat Hamed, Khoulod Blassy Magdy Osman
Functional Properties of Yoghurt Fortified with Fruits Pulp [Volume 7, Issue 1, 2020, Pages 1-9]
D
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Dewidar, Omaima
Broken Rice for Production of Functional Ice Cream [Volume 5, Issue 1, 2017, Pages 21-27]
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Doaa H. Mohamed, Khalil, R.A.M. Amira M. El-Kholy and
Low Fat Ice Cream with Using Orange Juice or Its By-Products as Sustainable Functional Ingredient [Volume 8, Issue 1, 2021, Pages 1-12]
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Dyab, A.
Production of Flavoured Fermented Camel Milk [Volume 5, Issue 1, 2017, Pages 9-20]
E
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El-Deeb, Amany
Production of Flavoured Fermented Camel Milk [Volume 5, Issue 1, 2017, Pages 9-20]
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El Demerdash, H.
Survival of some Probiotics in Bio-Yoghurt Production [Volume 4, Issue 1, 2016, Pages 1-7]
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El-Kholy, Amira
Using of Pumpkin (Cucurbita moschata) in Making Healthy Functional Ice Milk [Volume 2, Issue 1, 2015, Pages 1-6]
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El-Kholy, Amira
Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream [Volume 2, Issue 1, 2015, Pages 7-11]
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El-Kholy, Amira
Using Buttermilk in Making Fat-Free Yoghurt [Volume 1, Issue 1, 2014, Pages 1-9]
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El-Kholy, Amira
Utilization of Buttermilk in Low Fat Ice Cream Making [Volume 1, Issue 1, 2014, Pages 11-18]
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Elkot, W.
Production of Flavoured Fermented Camel Milk [Volume 5, Issue 1, 2017, Pages 9-20]
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El-Safty, M.
Using Buttermilk in Making Fat-Free Yoghurt [Volume 1, Issue 1, 2014, Pages 1-9]
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El-Safty, M.
Utilization of Buttermilk in Low Fat Ice Cream Making [Volume 1, Issue 1, 2014, Pages 11-18]
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El-Sisi, A.S.
Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]
H
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H. Ibrahim, Aida
Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]
K
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Khalifa, Salah Ahmad
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, 2020, Pages 31-44]
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Khalifa, Salah Ahmad
Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream [Volume 8, Issue 1, 2021]
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Khalil, R.
Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage [Volume 5, Issue 1, 2017, Pages 1-7]
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Khalil, R.A.M
Impact of Using Freeze-Shocked Adjunct Cultures on Edam Cheese Quality During Ripening [Volume 10, Issue 1, 2023, Pages 1-9]
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Kholoud I. Blassy, Abdeldaiem, A. M.;
Effect of Replacing Skim Milk Powder by Sweet Lupine Powder on Characteristics of Zebda-Mango Yoghurt Drink [Volume 6, Issue 1, 2019, Pages 9-17]
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Khoulod Blassy and Mervat Hamed, Magdy Osman Amin Gouda
Functional Low Fat Fruit Yoghurt [Volume 7, Issue 1, 2020, Pages 11-20]
M
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M., Abou El-Nour
Using Buttermilk in Making Fat-Free Yoghurt [Volume 1, Issue 1, 2014, Pages 1-9]
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M., El-Shreef
Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]
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M. A. Faisal, Abdeldaiem, A. M.; Ekram H. El-Bagoury; F. Abbas;
Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts [Volume 6, Issue 1, 2019, Pages 1-7]
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Metwally, M.
Survival of some Probiotics in Bio-Yoghurt Production [Volume 4, Issue 1, 2016, Pages 1-7]
-
Metwally, M.
Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]
-
Mokbel, Safaa
Using Buttermilk in Making Fat-Free Yoghurt [Volume 1, Issue 1, 2014, Pages 1-9]
-
Mokbel, Safaa
Utilization of Buttermilk in Low Fat Ice Cream Making [Volume 1, Issue 1, 2014, Pages 11-18]
S
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S, El-Safety
Changes in the Quality and Oxidation Indices of Cow`s and Buffaloe`s Butter During Cold Storage [Volume 5, Issue 1, 2017, Pages 1-7]
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Safaa M. Mokbel, Abdeldaiem, A. M. and
Production a Novel Flavoured-Yoghurt Drink Using Tamarind Extract [Volume 9, Issue 1, 2022, Pages 1-10]
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Safaa M. Mokbel, El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil
Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics [Volume 7, Issue 1, 2020, Pages 55-62]
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Safaa, M. Mokbel, El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil
Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties [Volume 7, Issue 1, 2020, Pages 45-53]
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Shahein, M.
Survival of some Probiotics in Bio-Yoghurt Production [Volume 4, Issue 1, 2016, Pages 1-7]
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Shahein, M.
Healthy Value and Quality Characteristics of Yoghurt as Affected by Different Concentrations of Cinnamon and Dill Ethanolic Extracts [Volume 3, Issue 1, 2015, Pages 1-12]
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