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

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Production of Functional Kareish Cheese Fortified with Moringa Oleifera Seeds Powder

Manufacturing of processed cheese that is enhanced with β-Carotene that is derived from waste carrots.

Physicochemical properties of functional yoghurt fortified with microencapsulated moringa and black cumin oils

PRODUCTION OF WHITE SOFT CHEESE FORTIFIED WITH NATURAL ANTIOXIDANTS AS A FUNCTIONAL DAIRY FOOD

Preparation of Functional Yogurt Fortified with Fish Oil-In-Water Nanoemulsion

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

EVALUATION OF OIL-IN-WATER NANOEMULSIONS AS A POTENTIAL SUPPLEMENT IN DAIRY PRODUCTION

Production of Enzyme Modified Ras Cheese