العربية
Banner

Number of Publications

10 Number of Publications

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

2018
Full Paper Abstract

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

2017
Full Paper Abstract

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

Elsevier 2017
Abstract

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

2015
Full Paper Abstract

MAKING BIOYOGURT USING NEWLY ISOLATED LACTIC ACID BACTERIA WITH PROBIOTIC FEATURES

2015
Full Paper Abstract

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

willy 2014
Abstract

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

2014
Full Paper Abstract

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

2014
Abstract

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

2013
Full Paper Abstract

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
Full Paper Abstract