Journal of Food and Dairy Sciences (JFDS) - Articles List
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Volume 15 (2024)
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Keywords =
Sensory properties
Number of Articles:
11
1
Sour Cream Analogue Supplemented with Red Grape Pomace and Tomato Pomace Extracts: Chemical Composition, Oxidative Stability, and Organoleptic Characteristics
Volume 14, Issue 12, December 2024, Page
309-315
Gihan Malek; Esraa A. Awaad
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789.29 K
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2
Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers
Volume 12, Issue 9, September 2021, Page
211-215
Fatema H. Abd El Moneem; Ahdab A. Elmaadawy; Z. S. Mohamed; E. H. Atwaa
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656.59 K
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3
Functional Yoghurt Beverages Fortified with Different Sorts of Carrot Products
Volume 12, Issue 4, April 2021, Page
75-85
S. A. Khalifa; Hend A. Elakkad; A. H. Ali
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915.25 K
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4
Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk
Volume 11, Issue 9, September 2020, Page
259-264
E. H. Atwaa; M. A. A. Hassan; Mahytab F. Ramadan
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936.93 K
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5
Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber
Volume 11, Issue 9, September 2020, Page
271-276
E. Atwaa; Eman T. Abou Sayed-Ahmed; M. A. A. Hassan
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681.26 K
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6
Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.
Volume 8, Issue 4, April 2017, Page
169-172
Mounira M. Ahmed; Magda Abd El Aziza; H. M. Sobhy; W. Z. Azer; M. A. El Nawawy
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199.56 K
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7
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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8
Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains
Volume 7, Issue 8, August 2016, Page
371-382
Jehan B. Ali; T. T. El-Sisy; Mervat S. H. Youssef
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779.67 K
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9
NUTRITIVE VALUE OF SOME FAST PRODUCTS MADE FROM SILVER CARP FISH, IN LAKE WADI EL-RAYAN, EL-FAYOUM, EGYPT
Volume 3, Issue 12, December 2012, Page
735-743
S. A. El-Sherif; S. M. Ibrahim
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474.93 K
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10
CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT
Volume 30, Issue 11, November 2005, Page
6869-6885
Sawsan Y. EI- Faham
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5.05 MB
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11
EVALUATION OF TEMPE PRODUCED BY FERMENTATION OF SOYBEAN USING TWO SPECIES OF Rhizopus
Volume 28, Issue 3, March 2003, Page
1911-1926
H. E. EI-Sayed,; A. A. EI-Bagoury
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1.76 MB
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