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61.
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62.
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Sensory, chemical and bacteriological evaluation of yoghurt during its manufacture [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الحسى والكيميائى والبكتيريولوجى للزبادى اتناء مراحل تصنيعه.
In: kafrelsheikh Veterinary Medical Journal 2010.v.8(2)
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63.
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Use of extracellular bioemulsifier from Streptococcus Thermophilus strains in production of frozen yoghurt as a probiotic food [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام مادة الاستحلاب الحيوية لسلالات البكتريا الStreptococcus Thermophilusstrains فى انتاج اليوجورت المجمد كغذاء داعم للحيوية.‪
In: Egyptian Journal of Agricultural Research 2010.v.88(4)
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64.
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Impact of heat treatment of milk on rheological properties and microstructure of set-yogurt gel [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير المعاملة الحرارية للبن على الخواص الريولوجية والتركيب البنائى الدقيق لخثرة الزبادى الجالسset-yogurt.
In: Annals of Agricultural Science, Moshtohor 2007.v.45(1)
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65.
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Viability of Lactobacillus plantarum BFEL 92122 in association with commercial yoghurt starter in probiotic yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج زبادى حيوى بإضافة سلالة Lactobacillus plantarum BFEL 92122 مع بادئ الزبادى التجارى.
In: Annals of Agricultural Science, Moshtohor 2009.v.47(2)
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66.
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Effect of skim milk powder substitution with barley flour on the properties of probiotic fruit flavored stirred yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استبدال اللبن الفرز بدقيق الشعير على خواص الزبادى المقلب والمنكهة بالفواكه.
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67.
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Antimicrobial activity of sheep yoghurt prepared by different commercial starter strains [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • النشاط التثبيطي لليوجورت المصنع من لبن الأغنام المصنع باستخدام سلالات ميكروبية مختلفة.
In: Alexandria Science Exchange Journal 2009.v.30(2)
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68.
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Research on whey in Egypt: an overview [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • البحوث عن الشرش فى مصر: نظرة شاملة.
In: Alexandria Journal of Food Science and technology 2009.v.6(2)
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69.
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Comparative studies on the microbial load of flavoured and unfla voured drinking yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة مقارنة على الحمل الميكروبي لمشروب اللبن الزبادي المصري المطعم وغير المطعم.
In: Alexandria Journal of Food Science and technology 2005.v.2(2)
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70.
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Yoghurt for athletic people. by Language: English Summary language: Arabic
Other title:
  • الزبادي لفئة الرياضيين.
In: Egyptian Journal of Food Science, 2005 v.33 (2)
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71.
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Compositional properties and ripening of white soft cheese made with probiotic cultures [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص التركيبية وتسوية الجبن الأبيض الطرى المصنع باستخدام البكتريا الحيوية.
In: Zagazig Journal of Agricultural Research 2005.v.32(2)
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72.
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Effect of exopolysaccharide-producing strains of streptococcus thermophilus on some chemical, bacteriological, rheological and microstructural properties of set yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير سلالات من S. thermophilus المنتجة للسكريات العديدة على بعض الخواص الكيميائية والبكتيريولوجية والريولوجية والتركيبية للزبادى.‪‪‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)
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73.
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Quality assurance of yoghurt during processing [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأكيد جودة الزبادى أثناء التصنيع.
In: Beni-Suef Veterinary Medical Journal. Beni-Suef Vetrinary Medicen Journal November 2010, 6th Scientific conference 2010.v.17(1)(Special issue)
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74.
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A trial for improving quality of bio-yoghurt using transglut aminase [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام انزيم الترانس جلوتامينيز في محاولة لتحسين جودة اليوجورت الداعم للحيوية.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(7)
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75.
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Evaluation of rheological and sensory properties of set and stirred yoghurt made with different starter cultures [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم الخواص الريولوجية والحسية للزبادى الجالس والمقلب والمصنع من اللبن الفرز المجفف باستخدام أنواع مختلفة من البادئات.‪
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(2)1
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76.
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Effect of yogurt made from camel's milk on immune response [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الزبادى المصنع من لبن الجمال على الاستجابة المناعية.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(4)Part(1)
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77.
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Characterization of streptococcus thermophilus associated with Egyptian dairy products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة صفات ميكروب الاستربتوكوكس ثرموفيلس المعزول من منتجات الألبان المصرية التقليدية.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(8)
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78.
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Evaluation of hygienic quality of large scale manufactured yoghurt sold in Sharkia governorate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم الحالة الصحية للزبادى المصنع على نطاق واسع والمباع فى محافظة الشرقية.
In: Assiut Veterinary Medical Journal 2011.v.57(29)
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79.
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A study on the effect of heat treatments on composition and some properties of camel milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير المعاملات الحرارية على تركيب وبعض الخواص لبن النوق.
In: Journal of Biological Chemistry and Environmental Sciences 2011.v.6(1)2
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80.
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Chemical and nutritional properties of yoghurt fortified with fruit syrups [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص التركيبية و الغذائية للزبادى المدعم بمركز الفاكهة.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(3)1
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