Keywords = Texture profile analysis
| Number of Articles: 11 | ||||
| 1 | Evaluation of Inulin as a fat replacer in meat burger | |||
| Volume 67, Issue 3, March 2024, Page 13-23 | ||||
| moheiy E kamel; Gamal F. Mohamed; Hatem S. Ali; Gamal H Ragab; Ahmed A. Zaky | ||||
| 2 | Effect of Addition of Some Enzymes on the Acceleration of Ras Cheese Manufactured with Addition of Goat’s Milk | |||
| Volume 51, Issue 1, 2023, Page 101-111 | ||||
| Aly Ahmed shahin; ayman mohamed nasser; waheed ahmed ragab | ||||
| 3 | Sensory and Physical Evaluation of Cakes Substituted with Whole Zucchini and Kiwi Puree as Fat Replacers | |||
| Volume 27, Issue 4, December 2022, Page 803-816 | ||||
| Aisha AbdelRahman; Omima EL-Sayed Shaltout; Ayman Abo Elyazid | ||||
| 4 | Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil | |||
| Volume 43, Issue 2, April 2022, Page 343-352 | ||||
| Reham Habliza; Abeer Abd Elhamid; Sherif Shamsia; Wafaa Salama; Sameh Awad | ||||
| 5 | Biological vs. Non-Biological Texturizing of Meat Patties | |||
| Volume 42, Issue 3, September 2021, Page 761-771 | ||||
| Samir M. El- Iraki; Dalia H. Eshra | ||||
| 6 | CORRELATION BETWEEN DOUGH RHEOLOGICAL PROPERTIES AND PAN BREAD CRUMB QUALITY CHARACTERISTICS | |||
| Volume 69, Issue 4, October 2018, Page 353-369 | ||||
| M. H. Abd-El-Khalek; M. R. G. Youssif | ||||
| 7 | ENHANCEMENT OF LABNEH QUALITY BY ADDING ESSENTIAL OIL AND AQUEOUS EXTRACTS OF PEPPERMINT | |||
| Volume 95, Issue 3, September 2017, Page 1193-1204 | ||||
| AYMEN A. NASSER; AHMED S. EL-SISI; NABIL B. EL GAML | ||||
| 8 | IMPROVING FUNCTIONAL PROPERTIES OF KAREISH CHEESE BY ADDING LOW SODIUM SALT AND DRIED PARSLEY | |||
| Volume 95, Issue 3, September 2017, Page 1179-1191 | ||||
| HAMDY S. EL-TAWEEL; AHMED S. EL-SISI; MAHMOUD A. MAILAM | ||||
| 9 | Influence of Plant Based Coagulant (Enzyme Extracts from Albizia and Sunflower Seeds) on Quality of Domiati Cheese. | |||
| Volume 7, Issue 12, December 2016, Page 501-506 | ||||
| M. S. Darwish | ||||
| 10 | RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER | |||
| Volume 2, Issue 2, July 2016, Page 455-479 | ||||
| Hanaa F. El-Mehiry; Afaf Haniem M. Ramadan; Madiha M. Abd El-Hay | ||||
| 11 | SOME FACTORS AFFECTING “BRIE” LIKE CHEESE PROPERTIES | |||
| Volume 4, Issue 4, April 2013, Page 157-169 | ||||
| E. A. Y. Essawy | ||||
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