Keywords = Texture profile
| Number of Articles: 16 | ||||
| 1 | Effect of pH Value of Milk and Tomato Paste on The Quality and Properties of Mozzarella Cheese | |||
| Volume 3, Issue 8, April 2023, Page 806-812 | ||||
| Mohamed Mohamed El-Metwally; Sherif Abd El-Khalek Osman; Monira Mahmoud Basiony | ||||
| 2 | Impact of Different Types of Exopolysaccharide-Producing Adjunct Starter Cultures on Enhancement of Karish Cheese Properties | |||
| Volume 65, Issue 6, June 2022, Page 677-683 | ||||
| Fouad M.F. Elshaghabee; Islam M. Shawky; Hany Elkashef | ||||
| 3 | Chemical, sensory characteristics and texture profile of cupcake enriched with different proportions of Samwah herb (Cleome droserifolia) | |||
| Volume 17, Issue 1, 2021, Page 321-332 | ||||
| Reda A.M. Hathout | ||||
| 4 | Elimination of Yoghurt’s Wheying off Defect by A Natural Stabilizer Extracted from Taro Tubers | |||
| Volume 46, Issue 2, December 2021, Page 231-239 | ||||
| M. A. Mahmoud; A. A. Elhadidi; H. M. Ali; S. A. Soliman | ||||
| 5 | Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication | |||
| Volume 42, Issue 4, October 2021, Page 985-995 | ||||
| Eman Ragab; Sameh Yacoub; Khaled Nassar; Shuwen Zhang; Jiaping Lv | ||||
| 6 | Preparation of Functional Ice Milk Supplemented With Lupine Flour | |||
| Volume 48, Issue 2, 2020, Page 337-350 | ||||
| Sara Ahmed Abd EL-Sattar Othman; Samaa M. El-Sayed; Mohamed Nour-Eldin Farid Hamad | ||||
| 7 | Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics | |||
| Volume 7, Issue 1, December 2020, Page 55-62 | ||||
| El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa M. Mokbel | ||||
| 8 | Utilization of mucilage extracted from taro tubers (Colocasia esculenta) in canned beef | |||
| Volume 45, Issue 2, December 2020, Page 114-125 | ||||
| Shaymaa Hozifa; Soaad El-Desouky; Rabab Salem | ||||
| 9 | Utilization of Yellow Corn in Preparing High Nutritional Value Gluten-Free Noodles | |||
| Volume 7, Issue 1, October 2020, Page 55-65 | ||||
| Saad A. Mahgoub and Ghada A. Alfauomy | ||||
| 10 | Study the Different Properties of Innovative Cake Blends for Patients with Gluten Sensitivity | |||
| Volume 35, Issue 35, 2019, Page 37-58 | ||||
| Dina H.EL Bushuty; Naglaa M.Shanshan | ||||
| 11 | PRODUCTION OF LOW CALORIES AND SODIUM CAST FETA CHEESE | |||
| Volume 27, Issue 4, November and December 2019, Page 2177-2192 | ||||
| Ahmed Mohamed Elazhry; Ahmed Osama Abdelsameea; Atef Elsayed Fayed; meranda tawfik | ||||
| 12 | EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS | |||
| Volume 4, Issue 2, May and June 2019, Page 101-102 | ||||
| A. El-Beltagy; T. A. El-Adawy | ||||
| 13 | EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS | |||
| Volume 4, Issue 1, January and February 2019, Page 1-20 | ||||
| E.S. El-Poraie; A.E. El-Beltagy; T. A. El-Adawy | ||||
| 14 | Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread | |||
| Volume 46, Issue 1, 2018, Page 1-11 | ||||
| 15 | EFFECT OF ADDING GRAPE SEED POWDER AND IT’S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES | |||
| Volume 45, Issue 4, July 2018, Page 1373-1384 | ||||
| Nabeel B. Elgaml; H. A. Ismail; A. S. Bakr | ||||
| 16 | IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE | |||
| Volume 7, Issue 1, January 2016, Page 1-9 | ||||
| Ragia O. Y. Mohamed | ||||
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