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

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

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

IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK

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

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread

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

Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality

Manufacture of Functional Kareish Cheese fortified with Oat, Talbina, Lima Bean and Sweet Lupin

PRODUCTION OF MODIFIED PAN BREAD AND BALADY BREAD USING FORMULATED IMPROVERS.