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Volume & Issue:
Volume 10, Issue 12, December 2019
1
Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture
Page
447-452
Seham Swelam; M. A. Rashed; Eman F. khames
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732.81 K
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2
Production of Fruit Flavored Probiotic Rice Milk Beverage
Page
453-458
E. H. Atwaa; Ahdab A. Elmaadawy; Esraa A. Awaad
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1.15 MB
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3
Biological Effect of Mallow and Jwe's Mallow on Toxic Heavy Metal (Lead) In Vivo
Page
459-465
B. A. Zwain
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1.04 MB
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4
A Novel Bio-Fermented Beverages from Dairy By-Products Based with Papaya Pulp and Stevia Leaves.
Page
467-472
Walaa M. Bahnas; Kh. A. Abbas; Wedad A. Metry; Neimate A. H. Elewa
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527.97 K
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5
Low Fat Flavored Stirred Yogurt Treated with different Stabilizers for Improving Its Properties and Quality
Page
473-478
M. G. A. Hassaan; Ratiba B. Ahmed; Manal K. A. Khider
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955.82 K
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6
Dairy Ices with High Nutritional Value Fortified with Date and Pomegranate Dibs and Red Beet Root Juice Concentrate as Natural Colorant
Page
479-489
Manal K. A. Khider; K. Selim; Ratiba B. Ahmed; M. A. Ibrahim
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785.99 K
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7
Impact of Fluoridation of Milk on Manufacturing and Properties of Yoghurt
Page
491-494
Nahed A. A. Elwahsh
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463.25 K
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8
Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese
Page
495-501
M. S. Darwish; Asmaa A. El-Awady; M. S. Mostafa
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983.88 K
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9
Antimicrobial Activity of Fig and Olive Leaves Extracts
Page
503-508
Nahed S. Yousef; A. A. El-Ghandour; Sania S. A. El-Shershaby
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950.82 K
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10
Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets
Page
509-514
A. Abd El- Rahim
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448.25 K
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