EKB Journal Management System

1.

EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY

Pages 51-62
Kh.M.K. Kebary; R.M. Badawi; K.M. Kamaly; A.A.M. Shaheen

2.

CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE

Pages 39-49
K. M. K. Kamaly; Kh. M. K. Kebary; R. M. Badawi; A. M. A. Gaafar

3.

EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE

Pages 63-73
M. E. El-Sayed; M.A. Salem; I. M. Eisa

4.

INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

Pages 75-76
K. M. K. Kebary; K. M. K. Kamaly; R. M. Badawi

5.

TECHNOLOGICAL STUDIES ON PROCESSED CHEESE

Pages 77-78
K. M.A. Kamly; K. M.K. Kebary; R. M. Badawy