Journal of Food and Dairy Sciences (JFDS) - Articles List
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Keywords =
Sensory evaluation
Number of Articles:
37
26
ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS
Volume 31, Issue 1, January 2006, Page
329-338
M. A. M. Saleh,; Raia A. Sayed; Eman M. Salem
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3.11 MB
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27
CHEMICAL PROPERTIES, MICROBIOLOGICAL AND SENSORY EVALUATION OF CHICKEN LIVER PASTE (FOIE GRAS)
Volume 30, Issue 12, December 2005, Page
7749-7763
Ferial M. Abu- Salem; Esmat A. Abou Arab
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196.03 K
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28
UTILIZATION OF SOME FOOD INDUSTRIES BY·PRODUCTS TO PRODUCE HIGH FIBER, HIGH PROTEIN RICE·BASED EXTRUDATES
Volume 30, Issue 11, November 2005, Page
6901-6915
Sawsan Y. EI·Faham; A. A. Shatta; Kh. M. Youssef
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4.4 MB
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29
PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES
Volume 30, Issue 5, May 2005, Page
2627-2637
A. I. Nagib; Thoraya, A. Mohamed; Manal A. El Gendy
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445.14 K
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30
CHEMICAL AND SENSORY EVALUATION OF CHICKPEA AND SOYBEAN AS AFFECTED BY SOAKING, GERMINATION AND COOKING
Volume 30, Issue 5, May 2005, Page
2693-2707
A. A. El-Bagoury; Badea A. Bessar; Hanan Ahmed
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538.99 K
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31
RELATIONSHIP BETWEEN COOKING WATER RESOURCES AND TYPES OF SEMOLINA AND COOKING QUALITY PARAMETERS OF SPAGHETII
Volume 29, Issue 5, May 2004, Page
2623-2634
Sawsan Y. EI-Faham; E. I. Yousif
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1 MB
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32
EFFECT OF REPLACING NON-FAT DRY MILK WITH GELATIN IN MAKING YOGHURT FROM COW'S MILK
Volume 29, Issue 5, May 2004, Page
2673-2689
I. I. Badran,
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909.66 K
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33
SWEET POTATO PEEL: CHRACTERIZATION AS A SOURCE OF FIBER IN WHITE PAN BREAD
Volume 27, Issue 9, September 2002, Page
6021-6031
O. R. Abou - Samaha,
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666.35 K
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34
EFFECT OF OLIVE LEAVES ADDITION AND WASTEWATER RECYCLING ON THE PRODUCTIVITY AND QUALITY OF OLIVE OIL PRODUCED BY CENTERIFUGATION
Volume 27, Issue 4, April 2002, Page
2269-2279
A. Y. Gibriel,; H. A. Abd EI-Rahman; F. Abd EI-Razik Ali; F. O. Abou-Zaid
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3.1 MB
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35
PROPERTiES OF CAROTENOID PIGMENTS EXTRACTED FROM YELLOW CARROT AND PUMPKIN AS A FOOD COLORANTS
Volume 27, Issue 2, February 2002, Page
1111-1125
I. Rizk,; H. M. Ebeid; Manar T. Ibrahiem; M. E. GadAllah
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5.2 MB
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36
PREPARING AND EVALUATING AKARA MADE FROM COWPEA PASTE FORTIFIED WITH BLACK CUMIN AS A NON-CONVENTIONAL MEAL
Volume 27, Issue 1, January 2002, Page
405-415
M. A. Siam,; A. M. Othman; S. M. Ahmed; Horeya M. F. Hassan
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686.4 K
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37
EVALUATION OF PUMPKIN SEED PRODUCTS FOR BREAD FORTIFICATION
Volume 25, Issue 11, November 2000, Page
7021-7038
F. A. H. El-Soukkary,
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722.34 K
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