EKB Journal Management System

Volume & Issue: Volume 2, Issue 4, April 2011, Page 175-250


1		ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS
	Page 175-182
	Asmaa A. El-Awady; M. M. Zien El-Din; W. M. El-Sharoud
	View Article \| PDF 367.59 K \| View on SCiNiTO

2		ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT
	Page 183-190
	M. M. Ismail; M. N. F. Hamad
	View Article \| PDF 394.55 K \| View on SCiNiTO

3		QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES
	Page 191-199
	M. N. F. Hamad; M. M. Ismail
	View Article \| PDF 392.43 K \| View on SCiNiTO

4		CARROT LEAVES: ANTIOXIDATIVE AND NUTRITIVE VALUES
	Page 201-211
	Gehan A. Goneim; Faten Y. Ibrahim; Sh. M. El-Shehawy
	View Article \| PDF 441.41 K \| View on SCiNiTO

5		EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS
	Page 213-223
	A. M. Mehriz; M. A. Azzam; N. A. Youniss; S. A. Osman
	View Article \| PDF 554.02 K \| View on SCiNiTO

6		CHEMICAL CHARACTERISTICS OF WHOLE EGGS FROM AVIAN SPECIES: A COMPARATIVE STUDY
	Page 225-235
	A. M. Sharaf
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7		EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES
	Page 237-250
	Gihan M. El-Moghazy; Dina M. Sakr; N. M. Abd El Ghafar
	View Article \| PDF 461.69 K \| View on SCiNiTO

ISOLATION OF EXOPOLYSACCHARIDE – PRODUCING LACTIC ACID BACTERIA FROM TRADITIONAL EGYPTIAN DAIRY PRODUCTS