تأثيرات مكملات مسحوق قشرالبيض على الصفات الغذائيةوالميكروبيولوجيةوالحسية للكوكيز

دراسة بروتينات بيض النعام والدجاج المنتج بالجماهيرية

Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses

Effect of some Protein Sources on White Shrimp Production under Lake Qarun Condition

الاستفادة من شرش اللبن کمنتج ثانوى فى انتاج البسکويت

Impact of Carob Pods Powder on the Physical and Sensory Properties of Ice Cream

EFFECTS OF VARYING TOTAL PROTEIN AND FAT CONTENT ON THE RHEOLOGICAL AND PHYSICO- CHEMICALS PROPERTIES OF ICE MILK

EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION

EFFECT OF PARTIAL SUBSTITUTION OF MILK SOLIDS WITH WHEY PROTEIN CONCENTRATE POWDER IN "LABNEH" MADE BY ULTRAFILTRATION

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