EKB Journal Management System

Volume & Issue: Volume 5, Issue 11, November 2014, Page 751-840


1		EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH
	Page 751-762
	M. N. Hamad; M. M. Ismail; Monira M. M. Basiony
	View Article \| PDF 448.68 K \| View on SCiNiTO

2		INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER
	Page 763-774
	W. I. El-Desoki; W. I. A. Nasr
	View Article \| PDF 562.67 K \| View on SCiNiTO

3		CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.
	Page 775-794
	Faten Y. Ibrahim; A. I. Abd El-gawwad; M. B. Doma; H. Y. Nimr
	View Article \| PDF 575.51 K \| View on SCiNiTO

4		CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN
	Page 795-811
	A. M. Hassan; Mona M. Khalil; Rania E. El-Gammal; Y. I. El Sherbini
	View Article \| PDF 583.21 K \| View on SCiNiTO

5		EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD
	Page 813-825
	Rania E. El-Gammal; Hala E. El kewawy
	View Article \| PDF 635.52 K \| View on SCiNiTO

6		STARCH AND OTHER STABILIZERS COMBINATIONS ASTHICKENING AGENTS IN PROCESSED CHEESE SAUCES MANUFACTURE
	Page 827-840
	Laila D. EL-mahdi; Suhila A. Saad; Z. M. R. Hassan; R. A. Awad
	View Article \| PDF 585.3 K \| View on SCiNiTO

EFFECT OF FORTIFICATION WITH WHEY PROTEIN ON THE CHEMICAL, MICROBIAL AND ORGANOLEPTICAL PROPERTIES OF LABNEH