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عدد الأبحاث المنشورة

10 عدد الأبحاث المنشورة

IMPROVING OF LOW-FAT PROCESSED CHEESE SAUCES USING DIFFERENT FAT REPLACERS.

2018
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EVALUATION OF SOME PROCESSED CHEESE SPREADS AND SAUCES AVAILABLE IN THE EGYPTIAN MARKET.

2017
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New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures

Elsevier 2017
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The potential effect of feeding white soft cheese containing vegetable oils on blood lipid profile and some enzymes of rats

2015
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MAKING BIOYOGURT USING NEWLY ISOLATED LACTIC ACID BACTERIA WITH PROBIOTIC FEATURES

2015
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Isolation of Enterococcus faecium NM113, Enterococcus faecium NM213 and Lactobacillus casei NM512 as novel probiotics with immunomodulatory properties

willy 2014
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COMPARISON AND PPROPERTIES OF SOME MARKET DRIED INFANT FORMULAS IN COMPARISON WITH HUMAN, COWS AND BUFFALOES MILKS.

2014
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UTILIZATION OF NEW ANTIFUNGAL SUBSTANCES FOR PROLONGING AND PRESERVATION OF YOGHURT. (IN PRESS). IN PRESS

2014
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Utilization of Goat's milk in Making Functional Low-and Full-fat Yoghurt

2013
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NON–TRADITIONAL WHITE SOFT CHEESE FROM WHOLE MIXED MILK FORTIFIED WITH SKIM MILK POWDER AND DIFFERENT VEGETABLE OILS E.E. GAFOUR, AND A. M. ROSHDY

2010
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