Author = ABEER E. A. AMER
| Number of Articles: 4 | ||
| 1 | USE OF EXTRACELLULAR BIOEMULSIFIER FROM STREPTOCOCCUS THERMOPHILUSSTRADIS IN PRODUCTIOT OF FROZEN YOGHURT AS A PROBIOTIC FOOD | |
| Volume 88, Issue 4, December 2010, Page 1333-1350 | ||
| ABEER E. A. AMER | ||
| 2 | PRODUCTION OF EXTRACELLULAR EMULSIFIERS FROM YEASTS FOR USING IN DAIRY AND FOOD PRODUCTS | |
| Volume 87, Issue 2, July 2009, Page 559-568 | ||
| ABEER E. A. AMER; SOAD A. SHERIF; IBRAHEM M. ROUSHDY; MOHAMED N. EL- MAGDOUB | ||
| 3 | THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN WHIPPED CREAM PRODUCTION | |
| Volume 87, Issue 2, July 2009, Page 569-578 | ||
| ABEER E. A. AMER; SOAD A. SHERIF; IBRAHEM M. ROUSHDY; MOHAMED N. EL- MAGDOUB | ||
| 4 | THE USE OF EXTRACELLULAR AND INTRACELLULAR EMULSIFIERS FROM YEASTS IN ICE CREAM PRODUCTION | |
| Volume 87, Issue 2, July 2009, Page 579-589 | ||
| ABEER E. A. AMER; SOAD A. SHERIF; IBRAHEM M. ROUSHDY; MOHAMED N. EL-MAGDOUB | ||
View on SCiNiTO