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Author =
M. M. El-Abd
Number of Articles:
6
1
Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin
Volume 8, Issue 9, September 2017, Page
387-390
M. M. El-Abd; Fatma M. M. Salama; M. A. Zeidan; Enas A. Baker
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365.24 K
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2
USING WHEY PROTEIN ISOLATE AS A SUBSTITUTE OF MILK SOLID NOT FAT ON CHEMICAL AND PHYSICO-CHEMICAL PROPERTIES OF ICE CREAM
Volume 7, Issue 2, February 2016, Page
133-137
Hoda M. El-Zeini; M. M. El-Abd; Fatma A. Metwaly; M. A. Zeidan; Y. F. Hassan
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406.33 K
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3
EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT
Volume 6, Issue 12, December 2015, Page
689-695
M. M. El-Abd; E. M. Hamad; Jihan M. Kassem; Eman T. A. Yousef; Rasha N. M. Tawfik
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305.95 K
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4
YOGHURT ENRICHED WITH CONJUGATED LINOLEIC ACID USING PROBIOTIC BACTERIA BIO PRODUCTION AND ADDITION OF AVOCADO FRUIT
Volume 6, Issue 2, February 2015, Page
59-69
M. M. El-Abd; Wafaa B. Elsabie; E. M. Hamad; Hagar F. Saad
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485.06 K
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5
STUDIES ON ZARAIBI GOAT’S MILK IN SEMI- INTENSIVE PRODUCTION SYSTEM
Volume 2, Issue 7, July 2011, Page
369-375
M. M. El-Abd; Hoda M. Elzeiny; K. A. Soryal; S. G. Abo Hsiba
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496.79 K
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6
PHYSICOCHEMICAL PROPERTIES OF YOGHURT FORTIFIED WITH DIFFERENT ZINC SALTS
Volume 1, Issue 11, November 2010, Page
669-679
Wafaa B. El-Sabie; M. M. El-Abd; M. A. Al-Assar; M. A. Hassan
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434.65 K
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