Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.

Effect of Pomegranate Seed Oil on Certain Food Spoilage Microorganisms and its Role in Shelf Life of Cream.

Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers

Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains