Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

Studies on the Buffering Capacity of some Fermented Milk Consumed in Sohag Governorate.

Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating

Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.

Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening