Volume & Issue: Volume 3, Issue 3, May and June 2018, Page 1-700 
| 1 | EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY | |
| Page 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 | |
| Page 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 | |
| Page 63-73 | ||
| M. E. El-Sayed; M.A. Salem; I. M. Eisa | ||
| 4 | INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE | |
| Page 75-76 | ||
| K. M. K. Kebary; K. M. K. Kamaly; R. M. Badawi | ||
| 5 | TECHNOLOGICAL STUDIES ON PROCESSED CHEESE | |
| Page 77-78 | ||
| K. M.A. Kamly; K. M.K. Kebary; R. M. Badawy | ||
View on SCiNiTO