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1.
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Using persimmons (Diospyros kaki L.) in making functional ice cream [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام ثمار الكاكي في صناعة ايس كريم وظيفي.
In: Mansoura University Journal of Food and Dairy Sciences 2010.v.1(5)
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2.
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Effect of the calf rennet paste on some physiochemical and microbiological properties of buffalo’s pickled soft cheese [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير عجينة منفحة العجول الرضيعة علي الخواص الفيزوكيميائية و الميكروبيولوجية للجبن الطري الخزين المصنع من لبن جاموسي.‪‪
In: Mansoura University Journal of Food and Dairy Sciences 2011.v.2(1)
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3.
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Some physical properties of buffalo's milk caseinate powders [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • بعض الخواص الفيزيائية لكازينات اللبن الجاموسي المجففة.
In: Annals of Agricultural Science, Moshtohor 2005.v.43(4)
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4.
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Potential utilization and heal thy effects of doom palm fruits in ice cream and sesame butter (tehena) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • امكانية الاستفادة من الخواص الوظيفية والصحية لثمار نخيل الدوم فى انتاج المثلوجات اللبنية والطحينة.
In: Alexandria Journal of Food Science and technology 2005.v.2(1)
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5.
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Potential healthy functional ice cream manufacture with pumpkin fruit (Cucurbita pepo) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • صناعة أيس كريم صحى باستخدام ثمار القرع العسلي.‪‪‪
In: Annals of Agricultural Science 2005.v.50(1)
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6.
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Effect of doum palm fruit (Hyphaene thebaica) on certain dairy starter cultures and undesirable microorganisms [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير مستخلص ثمار الدوم علي بعض مزارع بادئات الالبان و بعض البكتريا غير المرغوبة.‪‪‪
In: Annals of Agricultural Science 2005.v.50(1)
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7.
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Preference evaluation of processed cheese sauce with different thickening agents [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تقييم أفضلية مشهيات من الجبن المطبوخ بإستخدام أنواع مختلفة من المواد المغلظة للقوام.
In: Journal of Biological Chemistry and Environmental Sciences 2011.v.6(1)Part(1)
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8.
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Application of nanotechnology using whey protein concentrates to improve bioavailability of iron [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تطبيق النانوتكنولوجى باستخدام مركز بروتينات الشرش لتحسين الإتاحة الحيوية للحديد.
In: Journal of Biological Chemistry and Environmental Sciences 2011.v.6(1)Part(1)
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9.
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Functional properties of enzymatically modified buffalo milk protein products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الوظيفية لمستحضرات بروتينات اللبن الجاموسي المعدلة انزيميا.
In: Annals of Agricultural Science 2002.v.47(2)
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10.
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Rheological properties of milk protein products prepared from buffalo's milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخواص الريولوجية لمنتجات بروتينية محضرة من اللبن الجاموسي.
In: Annals of agricultural science, Moshtohor 2005.v.43(2)
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