Production and evaluation of vegetarian milk from quinoa seeds (Chenopodium quinoa Willd.).

The Mixolab Parameters of Wheat/Quinoa Composite Flour and Their Relation to Quality Characteristics

LABAN RAYEB AND YOGHURT: SENSORY, RHEOLOGICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES

Improving The Texture Properties of Camels’ Milk Rayeb

Production and Evaluation of Soft Sheep's Milk Cheese Analogues Supplemented With Quinoa Seed Flour and Xanthan Gum

Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultr

Comparative Study on the Use of Transglutaminase Enzyme in Making Labneh from Different Kinds of Milk

Chemical and Antioxidant Properties of Rayeb Milk Fortified with Thyme and Almond Oils,

Impact of Corn and Goat's Milk on Labneh Characteristics

Production and properties of yoghurt made using mixture of cows and goats milk