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Quality of ras cheese made by probiotic strain of Lactobacillus rhamnosus [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • جودة الجبن الراس المصنع باستخدام البادئات الحيوية Lactobacillus rhamnosus.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(2)
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Making of low fat ras cheese using fat replacer [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تصنيع الجبن الراس منخفض الدهن باستخدام بديل الدهن.
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(7)
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Impact of using chitosan and jojoba oil as an edible coating on ras cheese quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تاثير استخدام الشيتوزان وزيت الجوجوبا في تغليف الجبن على جودة الجبن الراس.
In: Minufiya Journal of Agricultural Research 2016.v.41(1)
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