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1.
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Production and evaluation of some low-fat foods [computer file]/ Ragab Abd El-Khalek Abd El-Hai Mohamed by Language: English, ra
Publication details:
Dissertation note: Thesis (Ph. D.) Al-Azhar University,2008 .
Other title:
  • إنتاج وتقييم بعض الأغذية منخفضة الدهون.
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Availability: Items available for loan: Main (1)Call number: CD-2791.

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2.
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Production and properties of probiotic low-fat frozen yoghurt (zabady) with alive bifidobacteria bifidum [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج وخواص اليوجورت(الزبادى)المجمد الحيوى المنخفض الدهن المحتوى على بكتريا البيفيدو الحية.
In: Minufiya journal of agricultural research 2008.v.33(6)
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3.
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Quality characteristics of low-fat beef patties formulated with jerusalem artichoke (Helianthus tuberosus L.) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خواص الجودة لاقراص البرجر منخفض الدهن المصنع باستخدام نبات الطرطوفة.
In: Journal of Agricultural and Environmental Sciences 2007.v.6(3)
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4.
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Impact of some carbohydrate-base fat replacers on the low fat mozzarella-like cheese characteristics [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام بعض بدائل الدهن كربوهيدراتية المصدر علي صفات الجبن الشبيه بالموزاريلا منخفض الدهن.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)
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5.
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An attempt to produce low fat probiotic edam-like cheese from goats' milk with acceptable quality [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • محاولة انتاج جبن حيوى مشابه للايدام منخفض الدهن ذو جودة مقبولة من لبن الماعز.
In: Egyptian journal of sheep and goats sciences 2008.v.3(1) SP
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Availability: Items available for loan: Main (1)Call number: ART EJSGS V3 No1 SP11.

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6.
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Use of different fat mimetics in the production of reduced fat probiotic uf-labneh [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أستخدام دهون مقلدة مختلفه فى إنتاج لبنه منتجة بالترشيح الفائق ذات فوائد صحية ومنخفضة الدهن.
In: Annals of Agricultural Science, Moshtohor 2009.v.47(2)
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7.
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Effect of using fat replacers in free and low-fat rayeb milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استخدام بدائل الدهن فى انتاج لبن رايب خالى و منخفض الدهن.
In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(2)1
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8.
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The use of whey protein concentrate and whey protein isolate in the manufacture of low fat yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام بروتينات شرش المركزة والمعزولة كل على حدة فى صناعة اللبن الزبادى منخفض الدهن.
In: Agricultural Research Journal, Suez Canal University 2006 v.6
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9.
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Utilization of some fat substitutes in processing of low fat sausages [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الإستفادة ممن بعض بدائل الدهون فى تصنيع السجق منخفض الدهن.
In: The Bulletin Faculty of Agriculture, Cairo University 2002.v.53(4)
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10.
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Manufacture of low fat prebiotic ice milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تصنيع المثلوج اللبنى المنخفض الدهن والداعم للحيوية.
In: Minufiya journal of agricultural research 2014.v.39(4)P 1
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11.
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Biochemical studies on Jerusalem artichoke and barley as special food for diabetic rats in Egypt and South Africa [electronic resource] / Rehab Esmat Ali Zenhom by Language: English Summary language: Arabic
Publication details: 2018
Dissertation note: Thesis (M.S.) --Cairo University, 2018.
Other title:
  • دراسات كيميائية حيوية على الطرطوفه والشعير كأغذية خاصه لفئران مصابه بالسكري في مصر وجنوب إفريقيا
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Availability: Items available for loan: Main (1)Call number: CD-4660.

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12.
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Fortification of some food products with Jerusalem artichoke (Helianthus tuberosus L.) and it's effect on diabetic Rats [electronic resource] / Eman Sami Abd El-Baseir Ibrahem by Language: English Summary language: Arabic
Publication details: 2017
Dissertation note: Thesis (Ph.D.) --Ain Shams University, 2017.
Other title:
  • تدعيم بعض المنتجات الغذائية بنبات الخرشوف القدسي (الطرطوفه) و تأثير على الفئران المصابة بالسكر
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Availability: Items available for loan: Main (1)Call number: CD-4670.

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13.
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Improvement of low fat cheese properties using lactic acid bacterial culture [electronic resource] / Rasha Abd El salam Ghobashy by Language: English Summary language: Arabic
Publication details: 2020.
Dissertation note: Thesis (Ph.D.) -- Ain Shams University, 2020.
Other title:
  • تحسين خواص الجبن منخفض الدهن بإستخدام بادئات بكتريا حمض اللاكتيك
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Availability: Items available for loan: Main (1)Call number: CD-6356.

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