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21.
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Utilization of ultrafiltrated whey protein concentrate in the manufacture of reduced fat processed cheese spread [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الأستفادة من بروتينات الشرش المركزة بالترشيح الفائق في صناعة مفرود الجبن المطبوخ منخفض الدهون.
In: Journal of Biological Chemistry and Environmental Sciences 2007.v.2(2)I
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22.
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Some properties of co-precipitates prepared from a mix of skim milk and unsalted or salted rennet whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خواص المترسبات المترافقة المحضرة من مخلوط البن الفرز مع الشرش غير المملح أو الشرش المملح.
In: Assiut Journal of Agricultural Sciences 2007.v.38(4)
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23.
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Sensory evaluation of skim milk beverage fortified with whey protein concentrate and carrot [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الحسي لمشروب اللبن المنزوع الدسم والمدعم بمركز بروتينات الشرش والجزر.
In: Annals of Agricultural Science 2007.v.52(2)
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24.
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Improving keeping quality of butter by utilizing maillard reaction products from heated whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين قوة حفظ الزبد بالأستفادة من نواتج تفاعل ميلارد من الشرش المسخن.
In: Arab Universities Journal of Agricultural Science 2007.v.15(1)
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25.
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Using acidulants in making ricotta cheese from sweet and salted whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • انتاج جبن الريكوتا باستخدام الأحماض من الشرش الحلو والمملح .
In: Mansoura University journal of agricultural sciences 2009.v.34 (4)Part A
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26.
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Utilization of whey protein in yogurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أستخدام بروتينات الشرش فى تدعيم الزبادى.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (5)Part A
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27.
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Electrophoretic patterns and free amino acids of camel's milk caseins and whey as affected by different heat treatments [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • فصل بروتينات لبن الجمال وتقدير محتواها من الأحماض الأمينية الحرة وعلاقتها بالمعاملات الحرارية المختلفة.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part A
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28.
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Fatty acid composition, textural and organoleptic properties of whey butter [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • المحتوى من الأحماض الدهنية ، القوام والخواص الحسية لزبد الشرش .
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part A
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29.
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Compositional and functioal properties of buttermilk protein preparations [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص التركيبية والوظفية لبروتينات لبن الخض.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part A
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30.
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Oxidative stability of processed cheese spreads as affected by added whey proteins/carrageenan praticulate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • ثبات مفرودات الجبن المطبوخ ضد التأكسد وتأثره باضافة محببات بروتينات الشرش/الكاراجينان.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(7)
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31.
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Effect of feeding half-fat processed cheese spreads containing different types of whey protein concentrates on plasma lipids of rats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الجبن المطبوخ منخفض الدسم المحتوية على أنواع مختلفة من مركزات شرش اللبن على دهون دم الفئران
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(12)
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32.
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Encapsulation of Lactobacillus reuteri and use it in the production of lactic acid by whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • كبسلة بكتريا lactobacillus reuteri لانتاج حمض اللاكتيك من الشرش.
In: Mansoura University Journal of Agricultural Sciences 2007.v.32(9)
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33.
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Incorporation of milk protein concentrate (MPC) and whey protein concentrate (WPC) in the blend of low fat ice cream [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • ادماج مركزات بروتين اللبن والشرش في مخلوط المثلوج الدهني المنخفض الدهن.
In: Mansoura University Journal of Agricultural Sciences 2007.v.32(9)
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34.
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Chemical, rheological and organoleptic properties of mozzarella cheese made from goat's milk and whey proteins [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الكيماوية و الريولوجية و الحسية لجبن الموزاريلا المصنع من لبن ماعز و بروتينات شرش.
In: Mansoura University journal of agricultural sciences 2008.v.33 (6)
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35.
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Hepatoprotective and antioxidant action of whey protein, and its fractions in rats after acute CCL₄ exposure [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بروتينات الشرش ومشتقاتها الواقى للكبد والمضاد للاكسدة فى الفئران المعاملة برابع كلوريد الكربون.
In: Mansoura Unviersity Journal of Agricultural Sciences 2007.v.32(7)
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36.
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Physico--chemical and organoleptic properties of low fat yoghurt made with microbial exopolysaccharide produced from salted whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الفيزيوكيمائية والحسية للزبادي منخفض الدهن المصنع باستخدام السكريات العديدة المنتجة ميكروبيا من بيئة الشرش المملح.
In: Mansoura Unviersity Journal of Agricultural Sciences 2008.v.33(11)
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37.
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Influence of Bifidobacteria on Some Synbiotic Beverages [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير Bifidobacteria على بعض المشروبات الحيوية.
In: Egyptian Journal of Food Science, 2007 v.35
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38.
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Inclusion of whey proteins in rennet curd matrix [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تضمين بروتينات الشرش فى الخثرة الأنفحية.
In: Minia Journal of Agricultural Research and Development 2008. v.28(2)
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39.
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Effect of feeding different levels of whey on the performance and egg quality of Fayoumi hens under climatic conditions of upper Egypt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير التغذية على مستويات مختلفة من شرش اللبن على الأداء وصفات جودة البيضة للدجاج الفيومى تحت الظروف المناخية للصعيد.‪
In: Minia Journal of Agricultural Research and Development 2007.v.27(5)
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40.
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Studies on the production of microbial β-galactosidase: 3- optimization of β-galactosidase production by Streptococcus salivarius SUBSP. thermophilus using whey [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات عن إنتاج البيتاجلاكتوسيديز الميكروبي الظروف المثلي لإنتاج البيتاجلاكتوسيديز من خميرة كليفيروميمز فرانجيليز أثناء النمو علي الشرش.
In: Mansoura University Journal of Agricultural Sciences 2006.v.31(3)
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