Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصن

SOME PHYSIOCHEMICAL AND RHEOLOGICAL PROPERTIES OF PREPARED SPREADABLE TOFU BLENDS

Effect of Additive Som Plant oils on the Chemical, Microbiological and Organoleptic Quality of White Soft Cheese تأثیر اضافه بعض الزیوت النباتیة على خواص الجودة الکیمیائیة والمیکر

Effect of Ocimum basilicum oil on the Consistency of Tallaga Cheese in Full-fat and Low-fat during Storage

Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste

USING SPREADABLE TOFU BLENDS IN THE PREPARATION OF CROISSANTS

CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE.

PREPARATION AND NUTRITIONAL EVALUATION OF BABY FOOD MIXTURES BASED ON VEGETABLE PROTEIN

Quality of Sausage Prepared with Grape seeds as Natural Antioxidants

Chemical Composition and Technological Studies on the Production of some Healthy Snacks Containing Chia Seeds