Production of functional karish cheese fortified with vitamin D3 in Nanoemulsion

Processed Cheeses Fortified by Laurus Nobilis L. Extract Nanoemulsion Ameliorate Hyperhomocysteinemia in Ehrlich Ascites Carcinoma Model

IMPACT OF CARROT POMACE PASTE (Daucus carota L.) ADDITION ON SOME PROPERTIES OF PROCESSED CHEESE

Improvement of Physicochemical Properties of Light-Exposed Linseed Oil by Blending with Nanoparticles

Fortification of Yoghurt with Conjugated Linoleic Acid (CLA) Encapsulated in Reassembled Casein

Preparation and Characterization of Whey Protein Edible Coating with Potato and Mango Peels: Application in Processed Cheese

Enhancing the Nutritional Value and Chemical Composition of Functional Karish Cheese by Adding Microalgae Powder (Chlorella vulgaris and Spirulina platensis)

THE IMPACT OF NANOTECHNOLOGIES IN FOOD AND DAIRY SCIENCE: A REVIEW

TECHNOLOGICAL STUDIES ON PROCESSED CHEESE

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract