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Volume & Issue: Volume 5, Issue 11, November 2014, Pages 751-840 
Number of Articles: 6
EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH

Pages 751-762

M. N. Hamad; M. M. Ismail; Monira M. M. Basiony

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INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER

Pages 763-774

W. I. El-Desoki; W. I. A. Nasr

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CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.

Pages 775-794

Faten Y. Ibrahim; A. I. Abd El-gawwad; M. B. Doma; H. Y. Nimr

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CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN

Pages 795-811

A. M. Hassan; Mona M. Khalil; Rania E. El-Gammal; Y. I. El Sherbini

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EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD

Pages 813-825

Rania E. El-Gammal; Hala E. El kewawy

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STARCH AND OTHER STABILIZERS COMBINATIONS ASTHICKENING AGENTS IN PROCESSED CHEESE SAUCES MANUFACTURE

Pages 827-840

Laila D. EL-mahdi; Suhila A. Saad; Z. M. R. Hassan; R. A. Awad

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