Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk

EVALUATION OF SOME PROPERTIES OF GOAT YOGHURT ICE CREAM

Effect of using germinated fenugreek on the quality of ice milk

Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks

Composition and Functional Properties of Ice Cream Made From Two Barley Varieties

Chemical Studies on The Colostrum

Evaluation of low Fat Ice Cream Influenced by Oat Flour Fiber Addition as a Milk Solid Replacer

Physiological, Histological, and Molecular Evaluation of Enriched Flavored Pasteurized Milk with Tamarind Kernel Powder on Rats Model

SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

QUALITY EVALUATION OF SOME DAIRY PRODUCTS