Keywords = titratable acidity
| Number of Articles: 8 | ||
| 1 | Using Probiotic Bacteria for Soymilk Fermentation | |
| Volume 29, Issue 2, August 2021, Page 573-594 | ||
| Abdallah Gad; Mona Orabi; Dina Abdelghani; Khadiga Aboutaleb; Shimaa amin | ||
| 2 | FORTIFICATION OF SOME DAIRY PRODUCTS WITH MANGO'S FIBER | |
| Volume 5, Issue 2, March and April 2020, Page 15-16 | ||
| Kh. M. K. Kebary; S. A. Hussein; R. M. Badaw | ||
| 3 | Effect of Water Activity on Growth of Certain Lactic Acid Bacteria | |
| Volume 03, Issue 3, 2018, Page 97-102 | ||
| Dalia G. Kamel; Nanis H. Gomma; Dina M. Osman; A. I. Hassan | ||
| 4 | INDICATOR MICROORGANISMS AS INDICES OF QUALITY FOR MILK AND SOME DAIRY PRODUCTS | |
| Volume 64, Issue 158, July 2018, Page 40-48 | ||
| ADEL EL-KHOLY; GAMAL HASSAN; MOHAMED EL-SHATER; AMANY BAKR | ||
| 5 | The Combined Effect of Fortification of Media with Peptone and Control of Acidity on the Growth of Lactic Acid Bacteria | |
| Volume 9, Issue 3, March 2018, Page 121-126 | ||
| Dalia Kamel; Dina Osman; Nanis Gomah; A. Hassan | ||
| 6 | Growth of Lactococcus lactis subsp lactis in Milk Under Control of Culture Acidity | |
| Volume 48, Issue 6, December 2017, Page 32-39 | ||
| Dalia G. Kamel; Nanis H. Gomma; Dina M. Osman; A. I. Hassan | ||
| 7 | ANAEROBIC SPORE FORMERS IN DIFFERENT VARIETIES OF CHEESE | |
| Volume 76, Issue 2, July 2016, Page 231-240 | ||
| 8 | Physicochemical and Microbiological Evaluation of Commercial Tomato Concentrates Consumed In Egypt | |
| Volume 34, October- December, December 2013, Page 395-402 | ||
| Mona, H.H. Bekhet | ||
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