EKB Journal Management System
1.

Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture

Pages 447-452
Seham Swelam; M. A. Rashed; Eman F. khames
2.

Production of Fruit Flavored Probiotic Rice Milk Beverage

Pages 453-458
E. H. Atwaa; Ahdab A. Elmaadawy; Esraa A. Awaad
3.

Biological Effect of Mallow and Jwe's Mallow on Toxic Heavy Metal (Lead) In Vivo

Pages 459-465
B. A. Zwain
4.

A Novel Bio-Fermented Beverages from Dairy By-Products Based with Papaya Pulp and Stevia Leaves.

Pages 467-472
Walaa M. Bahnas; Kh. A. Abbas; Wedad A. Metry; Neimate A. H. Elewa
5.

Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality

Pages 473-478
M. G. A. Hassaan; Ratiba B. Ahmed; Manal K. A. Khider
6.

Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant

Pages 479-489
Manal K. A. Khider; K. Selim; Ratiba B. Ahmed; M. A. Ibrahim
7.

Impact of Fluoridation of Milk on Manufacturing and Properties of Yoghurt

Pages 491-494
Nahed A. A. Elwahsh
8.

Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese

Pages 495-501
M. S. Darwish; Asmaa A. El-Awady; M. S. Mostafa
9.

Antimicrobial Activity of Fig and Olive Leaves Extracts

Pages 503-508
Nahed S. Yousef; A. A. El-Ghandour; Sania S. A. El-Shershaby
10.

Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets

Pages 509-514
A. Abd El- Rahim