Journal of Food and Dairy Sciences

Journal Archive

Volume & Issue: Volume 31, Issue 8, August 2006, Page 5165-5212


1		USING 0F JERUSALEM ARTICHOKE AND INULIN POWDER AS A FAT SUBSTITUTE FOR IMPROVING QUALITY OF BlFIDUM-ZABADY FERMENTED MILK
	Page 5165-5178
	Azza M. Elbaz,; Sahar R. Abd EL- Hady
	View Article \| PDF 205.24 K \| View on SCiNiTO

2		POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES
	Page 5179-5192
	N. El-Badry,; M. Abu-El Fadl; A. M. Sharaf; M. H. El-Saied
	View Article \| PDF 178.1 K \| View on SCiNiTO

3		LIPOLYSIS AND OXIDATIVE STABILITY OF FAT IN ULTRAFILTERD WHITE SOFI' CHEESE CONTAINING VEGETABLE OILS
	Page 5193-5201
	A. M. Abd El-Fattah,
	View Article \| PDF 127.94 K \| View on SCiNiTO

4		PREPARATION OF MICROENCAPSULATED FERROUS SULPHATE AND ITS USE FOR IRON FORTIFICATION OF YOGHURT
	Page 5201-5212
	A. M. Abd EI-Fattah,
	View Article \| PDF 131.28 K \| View on SCiNiTO

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