Journal of Food and Dairy Sciences (JFDS) - Articles List
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Keywords =
Syneresis
Number of Articles:
6
1
Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality
Volume 10, Issue 12, December 2019, Page
473-478
M. G. A. Hassaan; Ratiba B. Ahmed; Manal K. A. Khider
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955.82 K
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2
Formulation and Characterization Aspects of Light Sour Cream
Volume 8, Issue 6, June 2017, Page
257-262
M. N. A. Hassan; A. M. Mehriz; Aida. S. Salem; Hoda. H. Abozied
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244.65 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
EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK
Volume 1, Issue 12, December 2010, Page
765-779
Z. M. R. Hassan; L. F. Hamzawi; M. Y. Abo el Naga
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588.9 K
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5
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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6
INFLUENCE OF PARTICULATED WHEY PROTEIN CONCENTRATE ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF LOW FAT YOGHURT.
Volume 27, Issue 1, January 2002, Page
379-393
A. F. Farrag,
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667.03 K
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