Zobrazeno 1 - 10
of 10
pro vyhledávání: '"K. M. Kamaly"'
Autor:
Hend Abdulrhman Abdulsamie Zahran, K. M Kamaly, Kh. M.K Kebary, S. A Hussein, Khadega R. M Badawi
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 8:30-31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52dde71d6a1611765286c9dd8be4d108
https://doi.org/10.21608/mjfds.2023.298841
https://doi.org/10.21608/mjfds.2023.298841
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 3:51-62
Five processed cheese spread treatments were made to investigate the effect of incorporating whey protein hydrolysate on the quality attributes of resultant processed cheese spread. Whey protein hydrolysate was incorporated at the rate of 2.5, 5.0, 7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71f7be1f065d3eee8f7eb84938fc17f2
https://doi.org/10.21608/mjfds.2018.123875
https://doi.org/10.21608/mjfds.2018.123875
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 6:17-18
Labneh is one of the most widespread dairy products in the Middle East. It is known as concentrated youghurt. Its manufacturing and consumption in Egypt has been increased recently because of its nutritional and health benefits. The objective of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ed6b6cfeb3fb4abd255d4d4c35458bb
https://doi.org/10.21608/mjfds.2021.151523
https://doi.org/10.21608/mjfds.2021.151523
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 2:23-35
Frozen yoghurt is a complex fermented frozen dairy desert that combines the physical characteristics of ice cream with sensory and nutritional properties of fermented milk products.Six batches of frozen yoghurt were made to study the effect of replac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::266bbfde9118d59fdbdaba80df1045a4
https://doi.org/10.21608/mjfds.2017.176053
https://doi.org/10.21608/mjfds.2017.176053
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 2:63-64
Frozen yoghurt is a complex fermented frozen dairy desert that combines the physical characteristics of ice cream with sensory and nutritional properties of fermented milk products. This elaboration results in a nutritious product with a refreshing t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ab551224cec584a2c1a41552f96867d
https://doi.org/10.21608/mjfds.2017.176056
https://doi.org/10.21608/mjfds.2017.176056
Publikováno v:
RSC Advances; 2023, Vol. 13 Issue 19, p13282-13291, 10p
Autor:
El-Dahma, Mahmoud M.1, Khattab, Ali A.2, Gouda, Effat2, El-Saadany, Khaled M.2, Ragab, Wahed A.1
Publikováno v:
Alexandria Science Exchange Journal. Oct-Dec2017, Vol. 38 Issue 4, p733-745. 13p.
Publikováno v:
Egyptian Journal of Dairy Science; 2021, Vol. 49 Issue 1, p39-49, 11p
Publikováno v:
Journal of Food & Dairy Sciences; Jan2021, p1-16, 16p
Publikováno v:
Journal of Food & Dairy Sciences; Jul2020, Vol. 11 Issue 7, p65-77, 13p