Journal of Food and Dairy Sciences (JFDS) - Articles List
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Volume 15 (2024)
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Keywords =
viscosity
Number of Articles:
10
1
Utilization of Prickly Pear Peels As Antioxidants, Dietary Fiber and Functional Ingredients for Production of A Healthy Yoghurt Drink
Volume 13, Issue 12, December 2022, Page
193-202
A. M. A. Abu El-Hassan,; H. S. M. Abd EL-Montaleb; Laila A. Rabee
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918.5 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
Physicochemical Properties of Functional Low-Fat Whipped Cream with Oats
Volume 7, Issue 12, December 2016, Page
517-520
Magda Abd El Aziz; W. I. A. Nasr; Karima Abo El Enien
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352.78 K
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4
FLOW AND STRUCTURAL CHARACTERISTICS OF CONCENTRATED FROZEN BUFFALO’S MILK
Volume 1, Issue 11, November 2010, Page
681-695
Z. M. R. Hassan; M. A. Hofi; M. Y. Abo El Naga
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840.69 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
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
RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS:
Volume 29, Issue 4, April 2004, Page
1951-1959
A. M. M. Metwally
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793.39 K
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8
RHEOLOGICAL PROPERTIES OF MILK FAT COMPARED TO OTHER FATS: 2- THE.USE OF THE CHANGES IN MILK FAT RHEOLOGICAL PROPERTIES FOR DETECTING ITS ADUL TERATtON
Volume 29, Issue 4, April 2004, Page
1961-1969
A. M. M. Metwally
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668.72 K
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9
EFFECT OF PECTIN CONCENTRATION AND HOMOGENIZATION PRESSURE ON VISCOSITY AND SEDIMENT PERCENTAGE OF A PLAIN
Volume 29, Issue 2, February 2004, Page
741-747
A. S. Gad
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703.71 K
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10
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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