publication.publication

Improving the quality of Karish cheese by using fat replacers (Inulin and Pea fibers). Annals of Agriculture Science, Moshtohor. 42(1): 103-115,

2004

Effect of using fat mimetics on the rheologica and sensory properties of low-fat ice cream. Annals of Agriculture Science, Moshtohor. 42(2): 631-641,

2004

Effect of Co2 addition to raw milk on its properties during storage in refrigerator. Annals of Agriculture Science, Moshtohor. 42 (2): 1759-1771,

2004

Effect of exopolysaccharide-produced by lactic acid bacteria on rheological and sensory properties of low-fat yoghurt Annals of Agriculture Science, Moshtohor. 40(1): 335-350,

2002

Utilization of permeate as a medium for total milk bacterial count. Annals of Agriculture Science, Moshtohor. 40(2): 975-990,

2002

Utilization of permeate in making yoghurt. Annals of Agriculture Science,Moshtohor 40(2):991-1004

2002

The influence of fiber addition on the texture and quality of stirred yoghurt. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 505-523,

2001

Rheological quality and stability of yog-ice cream with added fibers. V. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 525-536,

2001

The implication of cheese smoking on lactic acid bacteria and on histopathology of kidney and liver of rats. Annals of Agriculture Science, Moshtohor. 36(1): 461-474

1998

Utilization of some vegetable oils in yoghurt manufacture. Annals of Agriculture Science, Moshtohor.36(4): 2405-2415,

1998

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