Journal of Food and Dairy Sciences

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Volume & Issue: Volume 8, Issue 10, October 2017, Page 395-417


1		Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.
	Page 395-399
	M. SH. Gomaa; M. E. Abdel-Aziz; A. Abdel-Salam
	View Article \| PDF 260.5 K \| View on SCiNiTO

2		Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions.
	Page 401-404
	H. Z. Tawfeuk; R. A. Gomaa
	View Article \| PDF 226.48 K \| View on SCiNiTO

3		Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.
	Page 405-409
	Shaymaa H. Sadek; M. A. Mohran; A. M. Abd- El Rahim; A. M. Hassanein
	View Article \| PDF 252.62 K \| View on SCiNiTO

4		Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch
	Page 411-417
	Mona M. Khalil; M. M. Tabikha; M. H. Hosny; A. A. Kortam
	View Article \| PDF 254.45 K \| View on SCiNiTO

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

Effect of total and partial replacing the Milk Powder Used in the Made of Ice Cream by the Whey Protein Concentrate and Soy flour on Product Quality.

Quality Parameters of Cane Juice and its Liquors During the Processing Stages of Raw Sugar under Prevailing Industrial Conditions.

Influence of Cumin and Thyme Aqueous Extracts on the Activity of some Starter Cultures.

Physiochemical and Sensory Evalution of some Bakery Products Supplemented with Unripe Banana Flour as a Source of Resistant Starch