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عدد الأبحاث المنشورة

10 عدد الأبحاث المنشورة

FLUX BEHAVIOR AND ENERGY CONSUMPTION OF ULTRAFILTRATION (UF) PROCESS OF MILK. AUSTRALIAN JOURNAL OF AGRIC. ENG., 1(2):54 - 65

2010
البحث الكامل الملخص

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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THEORETICAL AND EXPERIMENTAL STUDIES ON ULTRAFILTRATION (UF) PROCESS. THE 9TH INTERNATIONAL CONFERENCE AND EXHIBITION ON FOOD INDUSTRIES BETWEEN QUALITY AND COMPETITIVENESS, 4-7 APRIL, , 1-25.

2009
الملخص

USING OF ULTRAFILTERED (UF) RETENTATE IN MOZZARELLA CHEESE MAKING. OF FOOD SCI., AND TECHNOLOGY SPECIAL CONFERENCE VOLUM PAGES 45 – 60

2008
البحث الكامل الملخص

OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDING PARTICULATED WHEY PROTEIN / CARRAGEENANA CONCENTRATE (PWPC). J. AGRIC. SCI., MANSOURA UNIV., 33 (7) 5177 - 5186

2008
الملخص

IMPROVEMENING OF TEXTURAL PROPERTIES FOR MOZZARELLA CHEESE MADE FROM UF- BUFFALOES RETENTATE EGYPTIAN J. OF DAIRY SCI., 36: 257 - 270

2008
الملخص

PRPERTIES OF UF-FETA LIKE CHEESE AS AFFECTED BY DIFFERENT PRESSURES DURING CONCENTRATION OF MILK ANNALS OF AGRIC. SCI., MOSHTOHOR, VOL. 46: (1) 45 – 52.

2008
الملخص

PREPARATION AND USE OF WHEY PROTEIN/CARRAGEENAN PARTICULATE IN LOW-FAT YOGHURT. M.E. EGYPTIAN J. OF DAIRY SCI., 35: 185- 193.

2007
البحث الكامل الملخص

EFFECT OF FAT CONTENT, FAT REPLACERS AND EMULSIFYING SALTS ON HALF- AND LOW-FAT PROCESSED CHEESE SPREADS JOURNAL OF SAUDI SOCIETY FOR FOOD AND NUTRITION 1

2007
الملخص

UTILIZATION OF UF- AND RO-RETENTATES IN ICE CREAM MAKING I EGYPTIAN J. OF DAIRY SCI., 35: 243 - 251

2007
الملخص