Journal of Food and Dairy Sciences

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Volume & Issue: Volume 6, Issue 12, December 2015, Page 689-780


1		EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT
	Page 689-695
	M. M. El-Abd; E. M. Hamad; Jihan M. Kassem; Eman T. A. Yousef; Rasha N. M. Tawfik
	View Article \| PDF 305.95 K \| View on SCiNiTO

2		EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE
	Page 697-712
	W. I. A. Nasr
	View Article \| PDF 409.15 K \| View on SCiNiTO

3		PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET.
	Page 713-724
	Eman F. Mohamed; Neamah R. Attala; Neamat I. Bassuony
	View Article \| PDF 458.62 K \| View on SCiNiTO

4		EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY
	Page 725-734
	Karima Abo El Enien; Magda Abd El Aziz; W. I. A. Nasr
	View Article \| PDF 295.3 K \| View on SCiNiTO

5		PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS
	Page 735-752
	Mervat El-Demery; A. A. El- Refai
	View Article \| PDF 926.95 K \| View on SCiNiTO

6		EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .
	Page 753-769
	A. M. M. El-Karamany
	View Article \| PDF 677.89 K \| View on SCiNiTO

7		IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR
	Page 771-780
	K. R. Makpoul; A. A. Ibrahem
	View Article \| PDF 404.95 K \| View on SCiNiTO

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

EFFECT OF SOYA AND WHEY PROTEINS ON THE SENSORY AND PHYSICOCHEMICAL PROPERTIES OF SET YOGHURT

EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE

PRODUCTION AND EVALUATION OF KHOA AS A NEW SWEET DAIRY PRODUCT FOR EGYPTIAN MARKET.

EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY

PROTECTIVE EFFECT OF GRAPE SEEDS POWDER AND OIL AGAINST HYPERCHOLESTEROLEMIA IN RATS

EFFECT OF IRRADIATION ON RHEOLOGICAL AND BAKING PROPERTES OF FLOUR WHEAT GRAIN .

IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR