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181.
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The effect of adding some spices on the physicochemical, organoleptic and microbiological properties of ras cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة بعض التوابل على الخواص الفيزيوكيميائية والحسية والميكروبيولوجية للجبن
In: Egyptian Journal of Food Science, 2020 v.48
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Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No1 4.

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182.
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Manufacture of healthy kariesh cheese using pomegranate peel powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج جبن قريش صحي بإضافة مسحوق الرمان كمكمل غذائى
In: Egyptian Journal of Food Science, 2020 v.48
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Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No1 5.

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183.
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The chemical and microbiological properties of ricotta cheese supplemented with curcumin and bifidobacteria [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الكيميائية والميكروبيولوجية لجبن الريكوتا المدعم بالكركمين والبيفيدوبكتريا
In: Egyptian Journal of Food Science, 2020 v.48
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Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No1 6.

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184.
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Utilization of pomegranate peels powder as a novel preservative in white soft cheese making [electronic resource] by Language: English Summary language: Arabic
Other title:
  • استخدام مسحوق قشر الرمان كمادة حافظة جدیدة في صناعة الجبن الأبیض الطري
In: Assiut Journal of Agricultural Sciences 2023.v.54(1)
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Availability: Items available for loan: Main (1)Call number: ART AJAS V54 No1 4.

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185.
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Functional and microstructural properties of low fat mozzarella cheese as affected by exopolysaccharides-producing S. thermophilus and storage conditions [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الوظيفية والتركيبية للجبن الموزاريلا المنخفض الدهن بتاثير سلالات من S. thermophilus المنتجة للسكريات العديدة وظروف التخزين.‪‪‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)
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186.
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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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187.
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The effect of potassium sorbate and packing conditions on the quality of ricotta cheese [electronic resource]. by Language: engara
Other title:
  • دراسة تأثير اضافة سوريات البوتاسيوم كمادة حافظة والتعبئة تحت تفريغ علي خواص جبن الريكوتا.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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188.
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Effect of skim milk powder, retentate and flavour compounds on the quality of ricotta cheese [electronic resource]. by Language: engara
Other title:
  • دراسة تأثير اضافة اللبن الفرز المجفف ومركز اللبن المجفف ومركبات النكهة اثناء تصنيع جبن الريكوتا.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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189.
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Properties of functional soft cheese made by using blends of artichoke (Cynara cardunculus L.) instead of chymosin as coagulant [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خصائص الجبن الطرى الوظيفي المدعم بالخرشوف كبديل للكيموسين.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(7)
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190.
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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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191.
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The impllction of using soybean milk and pro biotic bacteria for feta-uke cheese making [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • امكانية استحدام لبن فول الصويا والبكتيريا العلاجية في صناعة جبن شبيه الفيتا.‪‪‪‪‪
In: Annals of Agricultural Science, Moshtohor 2005.v.42(4)
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192.
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Using of acidic whey and buttermilk to enrich the peasant's bread [electronic resource]: 1.evaluating of physiochemical and sensory characteristics. by Language: English Summary language: Arabic
Other title:
  • استخدام الشرش واللبن الخض الحمضي لتدعيم الخبز الريفي: 1-تقييم الخواص الفيزوكيميائية والصفات الحسية.
In: Journal of Agricultural Research Tanta Univeristy 2001.v.27(3)
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193.
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Detection of certain pesticide residues in the kareish cheese samples collected from different markets at Qalubia governorate, Egypt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الكشف عن متبقيات بعض المبيدات في عينات االجبن القريش التي تم جمعها من الاسواق المختلفة بمحافظة القليوبية،مصر..
In: Arab Universities Journal of Agricultural Science 2003.v.11(2)
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194.
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Feta cheese based on palm kernel oil modified products and skim milk powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الجبن الفيتا المصنع من منتجات زيت نوى النخيل المعدلة واللبن الفرز المجفف.
In: The Bulletin Faculty of Agriculture, Cairo University 2002.v.53(4)
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195.
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Comparative study on the use of transglutaminase enzyme in making labneh from different kinds of milk [electronic resource] by Language: English Summary language: Arabic
Other title:
  • دراسة مقارنة لاستخدام إنزيم الترانسجلوتاميناز في تصنيع اللبنة من أنواع مختلفة من اللبن
In: Mansoura University Journal of Food and Dairy Sciences 2021.v.12(6)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V12 No6 3.

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196.
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Chemical, technological, rheological and organoleptic properties of spread processed cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • بعض الدراسات الكيماوية والتكنولوجية والريولوجية والخواص الحسية العضوية في الجبن القابل للفرد.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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197.
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Microstructure , Fatty acids profile , chemical composition and organoleptic properties of low - fat gouda -like Cheese during ripening [electronic resource] by Language: English Summary language: Arabic
Other title:
  • التركيب الدقيق ، صورة الاحماض الدهنية ، التركيب الكيماوى والصفات الحسية للجبن شبيه الجودا المنخفض الدهن خلال مدة التسوية
In: Egyptian Journal of Agricultural Research 2017.v.95(4)
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Availability: Items available for loan: Main (1)Call number: ART EJAR V95 No4 22.

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