Journal of Food and Dairy Sciences

Journal Archive

Volume & Issue: Volume 16, Issue 5, May 2025, Page 59-108


1		Nutritional and Sensory Evaluation of Prepared Pan Bread Using Amaranth, Milk Thistle, Garden Cress and Wheat Flour
	Page 59-65
	Alaa E. Elbassiony; Sh. M. El-Elshehawy; Faten Y. Ibrahim; G. S. El-Hadidy
	View Article \| PDF 532.69 K \| View on SCiNiTO

2		Functional Physical and Chemical Properties of Crosslinking Modified Starch
	Page 67-71
	M. M. Shaltout; M. A. El Nawawy; O. A. El Behairy; Samar M. Mahdy
	View Article \| PDF 426.54 K \| View on SCiNiTO

3		Formulation and Quality Evaluation of Reduced Fat Spreadable Processed Cheese Using some Functional Ingredients
	Page 73-85
	H. S. Abdelmontaleb; Farha M. Shaaban; Karima M. Abd El-Wahed; Farah M. Ali; O. S. Haiba
	View Article \| PDF 703.54 K \| View on SCiNiTO

4		Review: The Promise and Challenges of Functional Yogurt with Probiotics
	Page 87-96
	Nadia M. Saad; Asmaa A. El-Awady; M. S. Darwish
	View Article \| PDF 604.61 K \| View on SCiNiTO

5		Impact of Pre-Acidification with Organic Acids on the Physicochemical, Microbiological, Rheological and Sensory Properties of Ras Cheese Made from Cow Ultrafiltered Milk
	Page 97-108
	H. M. El-Garhi; Nahla Abobakr; Azza M. A. Ibrahim; Wedad A. Metry
	View Article \| PDF 669.32 K \| View on SCiNiTO

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