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Volume & Issue:
Volume 1, Issue 10, October 2010, Page 555-629
1
USE OF SESAME AND PROBIOTIC LACTOBACILLI IN MAKING NUTRACEUTICAL FERMENTED DAIRY PRODUCTS.
Page
555-565
Asmaa H. H. Aziz; Karima A. M. Aboeleinen
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544.53 K
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2
PROPERTIES OF FUNCTIONAL SOFT CHEESE MADE BY USING BLENDS OF ARTICHOKE (Cynara cardunculus L.) INSTEAD OF CHYMOSIN AS COAGULANT
Page
567-580
Wedad A. Metry
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657.79 K
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3
QUALITY CHARACTERISTICS OF NOVEL DEHYDRATES FRUIT SHEETS.
Page
581-593
M. M. A. Sharaf
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537.85 K
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4
INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS
Page
595-607
E. A. H. Romeih; E. M. M. Hamad
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683.68 K
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5
EVALUATION OF PREPARED DIFFERENT VEGETARIAN FORMULAS
Page
609-629
M. H. M. Mahmoud
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731.05 K
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