Journal of Food and Dairy Sciences

Home Articles List

Articles in Press

Current Issue

Journal Archive

Volume 15 (2024)

Volume 14 (2023)

Volume 13 (2022)

Volume 12 (2021)

Volume 11 (2020)

Volume 10 (2019)

Volume 9 (2018)

Volume 03 (2018)

Volume 8 (2017)

Volume 7 (2016)

Volume 6 (2015)

Volume 5 (2014)

Issue 12

Issue 11

Issue 10

Issue 9

Issue 8

Issue 7

Issue 6

Issue 5

Issue 4

Issue 3

Issue 2

Issue 1

Volume 4 (2013)

Volume 3 (2012)

Volume 2 (2011)

Volume 1 (2010)

Volume 34 (2009)

Volume 33 (2008)

Volume 32 (2007)

Volume 31 (2006)

Volume 30 (2005)

Volume 29 (2004)

Volume 28 (2003)

Volume 27 (2002)

Volume 26 (2001)

Volume 25 (2000)

Volume & Issue: Volume 5, Issue 11, November 2014, Page 751-840


1		EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH
	Page 751-762
	M. N. Hamad; M. M. Ismail; Monira M. M. Basiony
	View Article \| PDF 448.68 K \| View on SCiNiTO

2		INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER
	Page 763-774
	W. I. El-Desoki; W. I. A. Nasr
	View Article \| PDF 562.67 K \| View on SCiNiTO

3		CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.
	Page 775-794
	Faten Y. Ibrahim; A. I. Abd El-gawwad; M. B. Doma; H. Y. Nimr
	View Article \| PDF 575.51 K \| View on SCiNiTO

4		CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN
	Page 795-811
	A. M. Hassan; Mona M. Khalil; Rania E. El-Gammal; Y. I. El Sherbini
	View Article \| PDF 583.21 K \| View on SCiNiTO

5		EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD
	Page 813-825
	Rania E. El-Gammal; Hala E. El kewawy
	View Article \| PDF 635.52 K \| View on SCiNiTO

6		STARCH AND OTHER STABILIZERS COMBINATIONS ASTHICKENING AGENTS IN PROCESSED CHEESE SAUCES MANUFACTURE
	Page 827-840
	Laila D. EL-mahdi; Suhila A. Saad; Z. M. R. Hassan; R. A. Awad
	View Article \| PDF 585.3 K \| View on SCiNiTO

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

EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH

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

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

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

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

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