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Number of Publications

10 Number of Publications

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

2014
Abstract

IMPROVING THE TEXTURAL PROPERTIES OF NOZZARELLA CHEESE MADE FROM UF-BUFFLO MILK RETENTATE

2008
Full Paper Abstract

USING UITRAFILTERED(UF) Retentate in Mozzarella Cheese Making

2008
Full Paper Abstract

oxidative stability of processed cheese spreads as affected by added whey proteins/ carrageenan particulate

2008
Abstract

Preparation and use of whey protein/carrageenan particulate in making low-fat yoghurt

2007
Abstract

Effect of Fat Content, Fat Replacers and Emulsifying Salts on Half and Low-Fat Processed Cheese Spreads

2007
Abstract

Preparation and Properties of Low Fat Processed Cheese Spreads

2007
Full Paper Abstract

Isolation and characterization of bacteriocins produced by Bifidobacterium lactis BB-12 and Bifidobacterium longum BB-46

9th Egyptian conference for dairy science and technology, Cairo, Egypt, 2004
Abstract

Preparation and properties of set fermented milk containing inulin and different probiotics

Proc. 9th Egyptian Conf. Dairy Sci. Technol 2004
Abstract

production of low-fat halloumi cheese

2003
Abstract