Journal of Food and Dairy Sciences

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Volume & Issue: Volume 11, Issue 9, September 2020, Page 241-283


1		Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product
	Page 241-246
	H. Ferweez; S. I. Elsyaid; H. A. Abd Elaal; Yassmin M. S. Salh
	View Article \| PDF 591.55 K \| View on SCiNiTO

2		Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips
	Page 247-250
	Shokhan H. Hamarashid
	View Article \| PDF 787.26 K \| View on SCiNiTO

3		The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron
	Page 251-257
	Nagwa H. I. Abou-Soliman
	View Article \| PDF 988.58 K \| View on SCiNiTO

4		Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk
	Page 259-264
	E. H. Atwaa; M. A. A. Hassan; Mahytab F. Ramadan
	View Article \| PDF 936.93 K \| View on SCiNiTO

5		Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts.
	Page 265-269
	A. A. El-Refai; A. M. Sharaf; N. A. E. Azzaz; M. M. El-Dengawy
	View Article \| PDF 785.17 K \| View on SCiNiTO

6		Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber
	Page 271-276
	E. Atwaa; Eman T. Abou Sayed-Ahmed; M. A. A. Hassan
	View Article \| PDF 681.26 K \| View on SCiNiTO

7		Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro.
	Page 277-283
	A. G. Darwish; H. I. Mahmoud; Inas H. Refaat
	View Article \| PDF 898.41 K \| View on SCiNiTO

Journal of Food and Dairy Sciences (JFDS) - Articles List

Optimal Method for Added Value Increase of Low Quality Dates Obtained from Dates Packaging Factories as By-Product

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips

The Impact of Using some Adjunct Cultures on the Quality of Fermented Camel Milk Fortified with Iron

Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Antioxidants and Antibacterial Activities of Bioactive Compounds of Clove (Syzygium aromaticum) and Thyme (Tymus vulgaris) Extracts.

Physicochemical, Microbiological and Sensory Properties of Low Fat Probiotic Yoghurt Fortified with Mango Pulp Fiber Waste as Source of Dietary Fiber

Antioxidative and Antidiabetic Effect of Goldenberries juice and pomace on Experimental Rats Induced with streptozotocin In Vitro.