THE USE OF CAMEL'S MILK IN MAKING YOGHURT DRINK

EFFECT OF STORAGE TEMPERATURE ON THE EXTENT OF BALADY BREAD STALING

دراسة مقارنة الصفات الکيمو حيوية لعزلة محلية وسلالة مستوردة من بکتريا Lactobacillus acidophilus

INFLUENCE OF FATTY MATTERS STABILITY ON SHELF LIFE AND QUALITY OF CRUNCHY TOAST

EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS.

EFFECT EXTRACTION METHODS OF RICE BRAN PROTEIN ON THEIR FUNCTIONAL PROPERTIES

USING ACIDULANTS IN MAKING RICOTTA CHEESE FROM SWEET AND SALTED WHEY

CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS

BIOCHEMICAL AND TECHNOLOGICAL EVALUATION OF BISCUITS SUPPLEMENTED WITH NUTRITIONAL PLANT SOURCES RICH IN ANTIOXIDANTS

ELECTROPHORETIC PATTERNS AND FREE AMINO ACIDS OF CAMEL’S MILK CASEINS AND WHEY AS AFFECTED BY DIFFERENT HEAT TREATMENTS

PHYSICO-CHEMICAL AND BIOLOGICAL HARACTERISTICS OF CAMEL MILK

THERMAL STABILITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF EGYPTIAN BUFFALO’S COLOSTRUM