Author = Hoida A. El-Shazly
| Number of Articles: 5 | ||
| 1 | Chemical, Sensory and Rheological Evaluation of Karish Cheese Made by Oyster Mushroom Mycelium | |
| Volume 11, Issue 7, July 2020, Page 187-193 | ||
| Eman A. Shams; Nahed S. Yousef; Hoida A. M. El-Shazly | ||
| 2 | Labneh Fortified with Olive Leaves as Innovative Dairy Products | |
| Volume 7, Issue 10, October 2016, Page 415-419 | ||
| Awatef I. Ismail; Nahed L. Zaki; Hoida A. El-Shazly | ||
| 3 | Yoghurt Fortified with Cooked Rice as an Especial Function Food | |
| Volume 7, Issue 4, April 2016, Page 229-237 | ||
| Hoida A. M. El-Shazly | ||
| 4 | QUALITY OF RAS CHEESE MADE BY PROBIOTIC STRAIN OF Lactobacillus rhamnosus | |
| Volume 2, Issue 2, February 2011, Page 69-78 | ||
| K. M. K. Kebary; Iman T. A. Yousef; Hoida A. M. El-Shazly; W. A. A. Rajab | ||
| 5 | UTILIZATION OF TURMERIC AS A NATURAL PIGMENT IN RAS CHEESE | |
| Volume 2, Issue 2, February 2011, Page 91-100 | ||
| Hoida A. M. El-Shazly; H. S. El-Tawil; M. G. Hammam | ||
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