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1.
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Processing of healthy ice milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تصنيع مثلج لبنى صحى.
In: Egyptian Journal of Agricultural Research 2009.v.87 (5)
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2.
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Effect of using prickly pear syrup concentrates in ice cream manufacture [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة مركز شراب التين لشوكي في صناعة الأيس كريم.
In: Journal of Biological Chemistry and Environmental Sciences 2010.v.5(4)Part(2)
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3.
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Production of healthy fermented beverages from some crops and preparing cake from the remaining residues [electronic resource] by Language: English Summary language: Arabic
Other title:
  • انتاج مشروبات متخمرة صحية من بعض المحاصيل وتصنيع الكيك من المتبقي منهما.
In: Egyptian Journal of Agricultural Research 2004.v.82(3)SI
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4.
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Effect of skim milk clotting agents on kariesh cheese properties with special reference to calcium [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير المواد المستخدمة لتجبين اللبن الفرز على خواص الجبن القريش الناتج وبخاصة محتواها من الكالسيوم.
In: Annals of Agricultural Science, Moshtohor 2004.v.42(1)
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5.
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Influence of some preservatives on cast uf-white soft cheese properties during cold storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض المواد الحافظة علي خواص الجبن الطري المصنع باستخدام تقنية الترشيح الفائق بدون تصفية شرش أثناء التخزين بالثلاجة.‪‪‪‪‪
In: Annals of Agricultural Science, Moshtohor 2005.v.42(4)
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6.
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Production of fortified yoghurt using Ghufa milk and its utilization in cake making [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج بوجهورت معدل باستخدام لبن حب العزيز والاستفادة منه فى انتاج الكيك.
In: Annals of agricultural science, Moshtohor 2005.v.43(2)
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