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Author =
A. M. M. Metwally
Number of Articles:
8
1
Studies on the Buffering Capacity of some Fermented Milk Consumed in Sohag Governorate.
Volume 8, Issue 9, September 2017, Page
373-376
F. S. Ibrahim; A. A. Metwally; A. H. Ateteallah
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303.83 K
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2
THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE
Volume 5, Issue 10, October 2014, Page
717-723
A. M. M. Metwally; Sanna M. Badran; E. A. Emara; Hend H. E. Ali
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403.39 K
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3
Listeria spp. IN READY-TO-EAT DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS
Volume 5, Issue 10, October 2014, Page
725-730
A. M. M. Metwally; Fatma H. M. Ali
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358.18 K
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4
PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY
Volume 33, Issue 11, November 2008, Page
7983-7995
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad
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564.24 K
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5
PRODUCTION OF EXOPOLYSACCHARIDES BY Halomonas eurihalina F2-7 AND Xanthomonas campestris pv. Campestris FROM SALTED WHEY
Volume 32, Issue 2, February 2007, Page
1203-1216
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad
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566.9 K
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6
THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE
Volume 29, Issue 6, June 2004, Page
3361-3374
A. M. M. Metwally; Hoda M. EI-Zeini
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1.68 MB
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7
EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION
Volume 29, Issue 6, June 2004, Page
3375-3388
A. M. M, Metwally
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1.56 MB
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8
PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES
Volume 27, Issue 8, August 2002, Page
5391-5398
Hoda M. Elzeiny,; A. M. M. Metwally
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870.75 K
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