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Physicochemical, microbiological and sensory properties of low fat probiotic yoghurt fortified with mango pulp fiber waste as source of dietary fiber [electronic resource] by Language: English Summary language: Arabic
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  • الخصائص الفيزوكيميائية والميكروبيولوجية والحسية لليوجورت الحيوي منخفض الدهن المدعم بمخلفات ألياف لب المانجو كمصدر للألياف الغذائية
In: Mansoura University Journal of Food and Dairy Sciences 2020.v.11(6)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V11 No9 6.

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Maintaining the viability of probiotic Lactobacillus Casei 01 as affected with different making techniques of ice milk [electronic resource] by Language: English Summary language: Arabic
Other title:
  • الحفاظ علي حيوية بكتريا البروبيوتك Lactobacillus casei 01 عند تصنيع المثلوج اللبني بطرق مختلفة
In: Mansoura University Journal of Food and Dairy Sciences 2020.v.11(3)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V11 No3 1.

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Making domiati cheese from mixtures of cow’s milk and milk powder [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تصنيع الجبن الدمياطى بمخاليط اللبن البقري ومسحوق اللبن المجفف
In: Mansoura University Journal of Food and Dairy Sciences 2020.v.11(3)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V11 No3 2.

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