1 | Use of Hydrocolloids for Enhancing Egyptian Style Low Fat White Soft Cheese Attributes | |
Page 363-369 | ||
A. A. Ali; I. H. I. Abd El-Ghany; M. Zeidan; Ayat A. Kheder | ||
2 | Physicochemical and Sensory Properties of Ice Cream Mix Using Different Whole Mill Grains | |
Page 371-382 | ||
Jehan B. Ali; T. T. El-Sisy; Mervat S. H. Youssef | ||
3 | Effect of L. helveticus and Buttermilk Powder on Quality Characteristics of Reduced Fat Ras Cheese | |
Page 383-390 | ||
M. Abdel-Hamid; E. M. Hamad; E. A. Romeih | ||
4 | The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs. | |
Page 391-398 | ||
Eman A. El-H. A. Abd Rabou | ||