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41.
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Utilizing of potato starch residue stream to produce fatty acids and products by Saccharomyces cerevisiae (Y-1646) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الاستفادة من النشا الناتج من مخلف ماء البطاطس لإنتاج احماض دهنية ومنتجات اخرى بواسطة ال Saccharomyces cerevisiae y-1646.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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42.
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Effect of the calf rennet paste on some physiochemical and microbiological properties of buffalo’s pickled soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير عجينة منفحة العجول الرضيعة علي الخواص الفيزوكيميائية و الميكروبيولوجية للجبن الطري الخزين المصنع من لبن جاموسي.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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43.
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44.
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The effect of adding carrot peel fibers and vitamin A on iron bioavailability in biscuits [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة ألياف قشور الجزر و فيتامين (أ) على التيسير الحيوى للحديد فى البسكويت.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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45.
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Bioactive compounds of fermented soybean natto as antioxidant and antimicrobial agents [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • المركبات ذات النشاط الحيوى لفول الصويا المتخمر ناتو كعوامل مضادة للاكسدة ومضادة للميكروبات.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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46.
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47.
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Modification of the traditional method of making ras cheese, and its effect on the properties and quality of the resultant low-fat ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أثر بعض التعديلات على طريقة صناعة الجبن الراس على صفات وجودة الجبن الناتج المنخفض الدهن أثناء التسوية.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(3)
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48.
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تدعيم بعض منتجات المخابز بدقيق فول الصويا المنخفض الدهن [مصدر ألكترونى]. by Language: Arabic Summary language: English
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  • Fortification of some bakery products with defatted soy flour.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(3)
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49.
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Use of ozone to control fungal pollution in wheat grains [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام غاز الأوزون لمكافحة التلوث الفطرى فى حبوب القمح.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(3)
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50.
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Effect of handling, milling process and storage on the quality of wheat and flour in Egypt: [1] physical and chemical properties of wheat kernals and their flours [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير عمليات التداول والطحن والتخزين على جودة القمح والدقيق فى مصر: 1- الخصائص الطبيعية والكيماوية لحبوب القمح ودقيقها.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(3)
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51.
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Influence of feeding of friesian calves on cow's milk on meat and fat qualities and some cooking properties [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير التغذية بالبان الأبقار على خواص جودة لحم ودهن العجول الفريزيان وبعض خواص الطبخ.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(3)
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52.
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Effect of feeding with mixture of colourd rice on serum lipid profile and antioxidant status in experimental rats [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير التغذية بخليط من الأرز الملون على صور مكونات الدم الليبيدية ووضع الاكسدة فى فئران التجارب.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(3)
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53.
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54.
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Using goat's milk in making three types of soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أستخدام لبن الماعز في تصنيع ثلاث أنواع من الجبن.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(5)
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55.
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Inhibition of mycotoxin- producing fungi isolated from Karish cheese by lactobacilli strains [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تثبيط الفطريات المنتجة للسموم المعزولة من جبن القريش بواسطة سلالات من بكتريا اللاكتيك العصوية.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(5)
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56.
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57.
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Effect of probiotic bacteria on the quality and cholesterol level of Ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير البكتريا الحيوية علي جودة ومستوى الكوليستيرول في جبن الراس.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(6)
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58.
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Antioxidant activities of some vegetables in experimental mices [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • نشاط المواد المضادة للأكسدة لبعض الخضروات على فئران التجارب.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(6)
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59.
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Quality assurance of Kareish cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • سلامة الجودة في الجبن القريش.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(6)
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60.
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Production of low protein balady bread and pan bread [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • انتاج خبز بلدى وأفرنجي في نسبة البروتين.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(6)
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