Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties

UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION

Utilization of Ras Cheese Salt Whey in the Manufacture of Fatty Dairy Products

NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE

ENHANCEMENT OF SENSORY PROPERTIES, NUTRITIVE VALUE AND SHELF-LIFE OF EL-SHAMEY HOME-MADE BREAD BY USING SOME DAIRY BY PRODUCTS

Utilization of Prickly Pear By-Products to Improve The Nutritional Value of Balady Bread

Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes

Effect of replacement of water by acid whey at different levels on quality characteristics of flat bread (balady) and fino bread

The Optimum Conditions for Producing Fermented Milk Used in the Manufacture of Fayesh Bread

Utilization of Moringa Leaves Extract in The Production of Functional White Soft Cheese الاستفادة من مستخلص أوراق المورينجا لإنتاج الجبن الأبيض الطري الوظيفي