Journal of Food and Dairy Sciences

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Volume & Issue: Volume 25, Issue 1, January 2000, Page 267-375


1		PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE
	Page 267-278
	M. M. El- Abd,; A. M. Abeid; A. O. Ali
	View Article \| PDF 523.73 K \| View on SCiNiTO

2		ANTIOXIDATIVE EFFECTIVENESS OF USED BLACK TEA ON SUNFLOWER OIL DURING HEATING
	Page 297-304
	O. M. Barbary,
	View Article \| PDF 624.27 K \| View on SCiNiTO

3		KEEPING ONION QUALITY USING TREHALOSE PRIOR TO DRYING
	Page 305-317
	O. M. Barbary,
	View Article \| PDF 419.09 K \| View on SCiNiTO

4		POTENTIALITIES OF SOME OILSEED PROTEIN PRODUCTS AS NITROGEN SOURCES IN CULTURE MEDIA FOR THE PRODUCTION OF RENNIN-LIKE ENZYME FROM Rhizomucor pusillus 1653
	Page 319-334
	M. M. Salem,; Suzanne M. Wagdy; Fakhriya S. Taha
	View Article \| PDF 554.49 K \| View on SCiNiTO

5		REDUCTION OF SODIUM CONTENT IN DOMIATI CHEESE BY PARTIAL SUBSTITUTION OF NaCl by KCl
	Page 367-375
	Effat Gooda,; Malak A. Helmy; I. A. Attia
	View Article \| View on SCiNiTO

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

PREPARATION AND PROPERTIES OF FRUIT WHEY BEVERAGE

ANTIOXIDATIVE EFFECTIVENESS OF USED BLACK TEA ON SUNFLOWER OIL DURING HEATING

KEEPING ONION QUALITY USING TREHALOSE PRIOR TO DRYING

POTENTIALITIES OF SOME OILSEED PROTEIN PRODUCTS AS NITROGEN SOURCES IN CULTURE MEDIA FOR THE PRODUCTION OF RENNIN-LIKE ENZYME FROM Rhizomucor pusillus 1653

REDUCTION OF SODIUM CONTENT IN DOMIATI CHEESE BY PARTIAL SUBSTITUTION OF NaCl by KCl