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Author =
Hoida A. El-Shazly
Number of Articles:
5
1
Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium
Volume 11, Issue 7, July 2020, Page
187-193
Eman A. Shams; Nahed S. Yousef; Hoida A. M. El-Shazly
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943.33 K
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2
Labneh Fortified with Olive Leaves as Innovative Dairy Products
Volume 7, Issue 10, October 2016, Page
415-419
Awatef I. Ismail; Nahed L. Zaki; Hoida A. El-Shazly
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318.46 K
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3
Yoghurt Fortified with Cooked Rice as an Especial Function Food
Volume 7, Issue 4, April 2016, Page
229-237
Hoida A. M. El-Shazly
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444.76 K
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4
QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus
Volume 2, Issue 2, February 2011, Page
69-78
K. M. K. Kebary; Iman T. A. Yousef; Hoida A. M. El-Shazly; W. A. A. Rajab
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543.27 K
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5
UTILIZATION OF TURMERIC AS A NATURAL PIGMENT IN RAS CHEESE
Volume 2, Issue 2, February 2011, Page
91-100
Hoida A. M. El-Shazly; H. S. El-Tawil; M. G. Hammam
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437.8 K
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