Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture

Production of Fruit Flavored Probiotic Rice Milk Beverage

Biological Effect of Mallow and Jwe's Mallow on Toxic Heavy Metal (Lead) In Vivo

A Novel Bio-Fermented Beverages from Dairy By-Products Based with Papaya Pulp and Stevia Leaves.

Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality

Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant

Impact of Fluoridation of Milk on Manufacturing and Properties of Yoghurt

Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese

Antimicrobial Activity of Fig and Olive Leaves Extracts

Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets