EKB Journal Management System
Author = A. M. Metwally
Number of Articles: 8
1

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

Volume 8, Issue 9, September 2017, Page 373-376
F. S. Ibrahim; A. A. Metwally; A. H. Ateteallah
2

THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE

Volume 5, Issue 10, October 2014, Page 717-723
A. M. M. Metwally; Sanna M. Badran; E. A. Emara; Hend H. E. Ali
3

Listeria spp. IN READY-TO-EAT DAIRY PRODUCTS FROM RETAILERS AND SMALL DAIRY SHOPS

Volume 5, Issue 10, October 2014, Page 725-730
A. M. M. Metwally; Fatma H. M. Ali
4

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY

Volume 33, Issue 11, November 2008, Page 7983-7995
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad
5

PRODUCTION OF EXOPOLYSACCHARIDES BY Halomonas eurihalina F2-7 AND Xanthomonas campestris pv. Campestris FROM SALTED WHEY

Volume 32, Issue 2, February 2007, Page 1203-1216
A. A. Ali; M. A. A. Azzam; A. M. Metwally; A. A. Awad
6

THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE

Volume 29, Issue 6, June 2004, Page 3361-3374
A. M. M. Metwally; Hoda M. EI-Zeini
7

EFFECT OF ENZYMATIC CROSS·L1NKING OF MILK PROTEINS ON PROPERTIES OF ICE CREAM WITH DIFFERENT COMPOSITION

Volume 29, Issue 6, June 2004, Page 3375-3388
A. M. M, Metwally
8

PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

Volume 27, Issue 8, August 2002, Page 5391-5398
Hoda M. Elzeiny,; A. M. M. Metwally