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1.
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Improvement of white cheese spread properties [electronic resource]: 1. compartive study. by Language: English Summary language: Arabic
Other title:
  • تحسين خواص الجبن الأبيض القابل للفرد : 1-دراسة مقارنة.
In: Mansoura University Journal of Food and Dairy Sciences 2013.v.4(5)
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2.
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Improvement of white cheese spread properties [electronic resource] : 2- adding of some flavouring agents. by Language: English Summary language: Arabic
Other title:
  • تحسين خواص الجبن الأبيض القابل للفرد : 2-إضافة بعض مواد الطعم.
In: Mansoura University Journal of Food and Dairy Sciences 2013.v.4(5)
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3.
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Studies on processed limburg cheese spread [eclectronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسات على مفرود الجبن اللمبورج المطبوخ.
In: Al-Azhar Journal of Agricultural Research 2003 v.37
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4.
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Quality and acceptability of processed cheese spreads made from total milk proteinate and casein co-precipitate [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • جودة ودرجة تقبل مفرودات الجبن المطبوخ المصنعة من بروتينات اللبن الكلية والكازين ومرافقاته.
In: Egyptian Journal of Dairy Science 2005.v.33(2)
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5.
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Composition and some properties of processed cheese spread made from blends containing different quantities of the same main ingredients [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تركيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي كميات مختلفه من نفس مكونات المخلوط الاساسيه
In: Mansoura University Journal of Food and Dairy Sciences 2020.v.11(10)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V11 No10 1.

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6.
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Functional properties and nutritional quality of processed cheese spreads enriched with black rice powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخصائص الوظيفية والجودة التغذوية لمفرود الجبن المطبوخ المدعم بمسحوق الأرز الأسود
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 No2 5.

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