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Volume & Issue:
Volume 3, Issue 9, September 2012, Page 473-528
1
OPTIMIZATION OF UTILIZATION OF CALF RENNET AND ADULT BOVINE RENNET MIXTURES IN DOMIATI CHEESE MAKING
Page
473-479
M. Y. El-Hawary; M. A. Salam; Samar I. Aly; Dina A. Amer
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838.68 K
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2
NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING OKARA AS BY-PRODUCT FOR FORTIFIED COMMON FOODS FALAFEL AND BISCUIT
Page
481-506
W. H. M. El-Reffaei; Eman M. Ragheb; Hanan M. A. El-Ghandour; Sh. E. A. Badr
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1 MB
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3
EFFECT OF THE MANUFACTURING PROCESS OF OLIVE JAM ON QUALITY OF LIPIDS AND ANTIOXIDANTS.
Page
507-515
M. E. I. Elsorady; E. A. S. Abdelrasoul
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507.67 K
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4
TECHNOLOGICAL STUDIES ON SOFT CHEESE
Page
517-528
A. Shendy; M. A. Omar; M. E. Rakha
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696.18 K
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