Production and Evaluation of Sheep's Milk Cheese Analogues Fortified with Milk Protein Concentrate and Native or Modified Starch with Guar Gum

Production of Greek yoghurt with quinoa flour

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

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

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

Use of Quinoa and Chia for Manufacturing Novel Soft-Serve Ice Milk and Ice Cream

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue

The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream

CHARACTERIZATION, NUTRITIONAL AND FUNCTIONAL PROPERTIES OF QUINOA FLOUR AND ITS PROTEIN ISOLATE