Volume & Issue: Volume 7, Issue 1, December 2020, Page 1-20 
| 1 | Functional Properties of Yoghurt Fortified with Fruits Pulp | |
| Page 1-9 | ||
| Khoulod Blassy Magdy Osman Amin Gouda and Mervat Hamed | ||
| 2 | Functional Low Fat Fruit Yoghurt | |
| Page 11-20 | ||
| Magdy Osman Amin Gouda Khoulod Blassy and Mervat Hamed | ||
| 3 | Impact of Neutral Amino Acids and Sodium Dodecyl Sulphate on Ripening of Kashkaval Cheese | |
| Page 21-30 | ||
| 4 | The Use of Quinoa and Chia to Improve the Functional Properties and Enhance the Health Benefits of Soft-Serve Ice Milk and Ice Cream | |
| Page 31-44 | ||
| Salah Ahmad Khalifa | ||
| 5 | Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties | |
| Page 45-53 | ||
| El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa, M. Mokbel | ||
| 6 | Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics | |
| Page 55-62 | ||
| El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa M. Mokbel | ||
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