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Volume & Issue: Volume 8, Issue 9, September 2017, Page 369-394


1		Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese
	Page 369-371
	M. E. Abd El-Aziz; M. M. M. Refaey
	View Article \| PDF 188.04 K \| View on SCiNiTO

2		Studies on the Buffering Capacity of some Fermented Milk Consumed in Sohag Governorate.
	Page 373-376
	F. S. Ibrahim; A. A. Metwally; A. H. Ateteallah
	View Article \| PDF 303.83 K \| View on SCiNiTO

3		Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating
	Page 377-382
	Mona A. Elabd; R. B. Gomaa
	View Article \| PDF 219.3 K \| View on SCiNiTO

4		Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.
	Page 383-386
	A. S. Abd El-Sattar; A. M . Mostafa
	View Article \| PDF 180.71 K \| View on SCiNiTO

5		Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin
	Page 387-390
	M. M. El-Abd; Fatma M. M. Salama; M. A. Zeidan; Enas A. Baker
	View Article \| PDF 365.24 K \| View on SCiNiTO

6		Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening
	Page 391-394
	K. A. Abbas; A. A. Agamy; Wedad A. Metry
	View Article \| PDF 305.64 K \| View on SCiNiTO

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

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

Studies on the Buffering Capacity of some Fermented Milk Consumed in Sohag Governorate.

Extending the Shelf Life of Persimmon "Diospyros kaki" by Edible Coating

Physico-Chemical and Technological Properties of some New Durum Wheat Varieties.

Functional Properties of Whipped Cream as Affected by Addition of Β-Lactoglobulin and Α-Lactalbumin

Evaluation of Changes of the Chemical , Rheological and Organoleptic Characteristics of Ras Cheese during Ripening