Menoufia Journal of Food and Dairy Sciences (MJFDS) - Articles List
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Volume & Issue:
Volume 3, Issue 3, May and June 2018, Page 1-700
1
EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY
Page
51-62
Kh.M.K. Kebary; R.M. Badawi; K.M. Kamaly; A.A.M. Shaheen
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412.26 K
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2
CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE
Page
39-49
K. M. K. Kamaly; Kh. M. K. Kebary; R. M. Badawi; A. M. A. Gaafar
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208.04 K
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3
EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE
Page
63-73
M. E. El-Sayed; M.A. Salem; I. M. Eisa
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204.31 K
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4
INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE
Page
75-76
K. M. K. Kebary; K. M. K. Kamaly; R. M. Badawi
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394.71 K
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5
TECHNOLOGICAL STUDIES ON PROCESSED CHEESE
Page
77-78
K. M.A. Kamly; K. M.K. Kebary; R. M. Badawy
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147.64 K
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