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1.
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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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Biological evaluation of Cow's milk yoghurt fortified with different sources of milk proteins [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الحيوى ليوجهورت اللبن البقري المدعم بمصادر مختلفة لبروتينات اللبن.
In: Annals of Agricultural Science 2007.v.52(1)
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Influence of formaldehyde and hydrogen peroxide as preservatives on the properties of buffalo's milk proteins [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير الفورمالدهايد وفوق اكسيد الهيدروجين كمواد حافظة على خواص بروتينات اللبن الجاموسى
In: Annals of agricultural science, Moshtohor 2006.v.44(1)
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Production of light calorie whipped cream using mimetic fats and stevioside [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • انتاج قشدة مخفوقة منخفضة السعرات باستخدام دهون مقلدة واستفيوسيد.
In: Annals of Agricultural Science 2006.v.1, SI
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