Alle Funktionen optimal nutzen: JETZT ANMELDEN

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  1. Novel functional kareish cheese

    Kebary, M. K. / El-Den, Elham A. / Omar, Nevein S. | British Library Online Contents | 2018

  2. Computer assisted identification of yeasts in market processed cheese

    Guirguis, E. A. H. | British Library Online Contents | 2018

  3. Changes in the antioxidant scavenging activity of buffaloe's colostrum during transition to milk and its application in Ice cream

    Khalil, R. A. M. | British Library Online Contents | 2018

  4. Preparation and chemical, microbial and sensory analysis of sparkling whey and permeate based beverages

    Gomaa, M. A. E. / Al-Badri, H. W. I. / Ayad, E. H. A. | British Library Online Contents | 2018

  5. Quality and rheological properties of sweetened yoghurt and bio-yoghurt enriched with pomegranate juice

    Al-Aswad, Sara / Helal, A. / Shamsia, S. M. et al. | British Library Online Contents | 2018

  6. Oxidative stress in probiotic bacteria with special reference to bifidobacteria

    Abdalla, A. K. | British Library Online Contents | 2018

  7. A comparative study between reduced-fat dairy spreads and reduced-fat blended spreads

    Abdeldaiem, A. M. | British Library Online Contents | 2018

  8. Composition and quality of probiotic labneh made from some dairy ingredients using direct formulation method

    Mehanna, N. M. / Swelam, Seham / Naiem, Manal A. et al. | British Library Online Contents | 2018

  9. Role of microRNAs in milk production and their impacts on the nutritional and health properties of milk. a review

    Abd El-Salam, M. H. | British Library Online Contents | 2018

  10. Buttermilk: one of the oldest functional foods

    Hebatallah, A. / Ehab, Kh. / Nassra, D. et al. | British Library Online Contents | 2018

  11. Preparation and properties of camels' milk yoghurt drinks

    Desouky, Marwa M. | British Library Online Contents | 2017

  12. Comparative study on the effects of high hydrostatic pressure or heat treatments on some properties of cow milk

    Swelam, Seham / Pasztor-Huszar, Klara / Mehanna, N. M. | British Library Online Contents | 2017

  13. Physicochemical, rheological and sensory properties of Egyptian white cheese made with cold-pressed flaxseed oil as a vegetable source of Omega-3

    Abd Elhamid, Abeer M. | British Library Online Contents | 2017

  14. Preparation and properties of bio-yoghurt using Jerusalem artichoke tubers powder and different probiotic strains

    Elkot, W. F. | British Library Online Contents | 2017

  15. Bulk density and flowability of nonfat dry milk and skim milk powder

    Abdalla, A. k. / Smith, K. / Lucey, J. | British Library Online Contents | 2017

  16. Using long red mulberry (Morus macroura) pulp as a source of natural antioxidants in making functional yoghurt drink

    Khalil, R. A. M. / Embaby, H. E. | British Library Online Contents | 2017

  17. The impact of high pressure homogenization and whipping processes on the physical and chemical characteristics of low-fat spreads

    Abdeldaiem, A. M. / Wang, X. | British Library Online Contents | 2017

  18. Studies on cholesterol removal from media by viable, resting and killed cells of some lactic acid bacterial strains

    El-Menofy, Gehad K. A. / Khattab, A. A. / El-Dakhakhny, E. A. et al. | British Library Online Contents | 2017

  19. Influence of adding some fat replacers on the properties of low fat Ras cheese

    El-Desoki, W. I. | British Library Online Contents | 2016

  20. Gastroprotective effect of L.paracasei, P. acidilactaci and L. lactis against indomethacin-induced gastric ulceration in rats

    Mahmoud, Magda E. / Bikheet, Maha M. | British Library Online Contents | 2018
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