Effect of Lablab Bean Milk Seeds on Chemical, Physicochemical, Sensory Evaluation and Microbiological Aspects of Ice Cream Mix

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

Quality assurance of functional biscuits produced from red kidney beans flour

Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat

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

Evaluation of the chemical and microbiological properties of several cheese kinds

Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract

Comparative evaluation of fatty acid profiles and lipid nutritional indexes in Egyptian fresh cow, buffalo, goat soft cheeses and their mixtures

Comparative Study on The Composition and The Hy-gienic Quality of Some Locally-Made and Imported Cheeses

Quality Evaluation of Processed Cheese Made From Milk of Ewes Fed Diets Supplemented With Moringa Oleifera or Echniacea Purpurea