INFLUENCE OF SOME ADDITIVES ON THE PROPERTIES OF FLAVORED WITH FRUIT PROBIOTIC FERMENTED MILK

THE USE OF A BLEND OF MILK INGREDIENTS AND DIFFERENT PALM OIL FRACTIONS IN PROCESSED CHEESE FORM

CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY FOR HANDLING WHITE CHEESE AND EFFECT OF GOAT AND CAMAL MILK ON SOME PATHOGENIC BACTERIA

COMPOSITION AND PROPERTIES OF EGYPTIAN BEET MOLASSES

CHARACTERISTICS OF SEEDS AND SEED OILS OF SOME EGYPTIAN PUMPKIN CULTIVARS

IMPACT OF HEAT TREATMENT ON SOME PROPERTIES OF GOAT MILK YOGHURT.

STUDIES ON THE EFFECT OF COOKING METHODS ON THE STABILITY OF MONO AND POLYUNSATURATED FATTY ACIDS CONTENTS IN BOLTI FISH

DETERRMINATION AND EVALUATION OF HEAVY METALS IN COLOSTRUM AND SOME DAIRY PRODUCTS

ASSESSMENT OF TOXIC HEAVY METAL RESIDUES IN SOME TYPES OF CHEESE BY USING ICP-OES

NUTRITIVE VALUE OF SOME FAST PRODUCTS MADE FROM SILVER CARP FISH, IN LAKE WADI EL-RAYAN, EL-FAYOUM, EGYPT

تأثير إضافة صمغ الجوار على الخصائص الريولوجية للعجينة وجودة الخبز المصنع من صنفين من القمح المحلي

دراسة تأثير إضافة نسب مختلفة من الصمغ العربي على الصفات الريـولوجية لدقيق أصـناف القمح الليبي Buc`s والصنف KVZ