Journal of Food and Dairy Sciences

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Volume & Issue: Volume 8, Issue 4, April 2017, Page 169-199


1		Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.
	Page 169-172
	Mounira M. Ahmed; Magda Abd El Aziza; H. M. Sobhy; W. Z. Azer; M. A. El Nawawy
	View Article \| PDF 199.56 K \| View on SCiNiTO

2		Effect of Pomegranate Seed Oil on Certain Food Spoilage Microorganisms and its Role in Shelf Life of Cream.
	Page 173-178
	Hoida A. M. El-Shazly; Enaam SH. A. Mohamed; Somia H. Abdelatif
	View Article \| PDF 229.8 K \| View on SCiNiTO

3		Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese
	Page 179-183
	Sally S. Sakr
	View Article \| PDF 767 K \| View on SCiNiTO

4		Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers
	Page 185-190
	A. A. Mansour; Laila A. Shekib; Nahed M. Elshimy; Magda S. Sharara
	View Article \| PDF 225.97 K \| View on SCiNiTO

5		Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains
	Page 191-199
	Meranda A. Tawfek
	View Article \| PDF 417.49 K \| View on SCiNiTO

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

Fortification of Stirred Yogurt with Certain Microelements Using Natural Sources.

Effect of Pomegranate Seed Oil on Certain Food Spoilage Microorganisms and its Role in Shelf Life of Cream.

Reducing Goat milk Flavor by Beta – Cyclodextrin (β-CD) and its Effect on Texture and Microstructure in Soft Goat Cheese

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers

Body Improvement of Bio Kareish Cheese by Using Exopolysaccharides-Producing Bacterial Strains