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The influence of high heat treatment at alkaline ph on the physicochemical characteristics and isomerization of lactose to lactulose in skim milk [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تأثير المعالجة الحرارية العالية عند درجة pH القلوية على الصفات الفيزيوكيميائية ومعدل تحول اللاكتوز إلى اللاكتولوز في اللبن الفرز
In: Mansoura University Journal of Food and Dairy Sciences 2023.v.14(9)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V14 No9 2.

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In vitro evaluation of antihyperglycemic activity of polysaccharide fractions derived from sesame seeds hulls [electronic resource] by Language: English Summary language: Arabic
Other title:
  • التقييم المعملي للنشاط الخافض لمستوى سكر الدم للسكريات العديدة المفصولة من قشور بذور السمسم
In: Mansoura University Journal of Food and Dairy Sciences 2023.v.14(9)
Online resources:
Availability: Items available for loan: Main (1)Call number: ART MUJFDS V14 No9 3.

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