PHSICO-CHEMICAL CHARACTERISTICS OF TRADITIONAL BUTTER OIL MADE FROM SPONTANEOUS FERMENTATION OF GOATS’ MILK

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

INDUSTRIAL AND SAFETY CHARACTERIZATION OF Lactococcus garvieae ISOLATED FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS

EFFECT OF HEATING PROCESS ON THE STABILITY OF SOYBEAN AND SUNFLOWER OIL MIXTURE TREATED WITH SOME DIFFERENT NATURAL ANTIOXIDANTS.