Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Kh. M. K. Kebary"'
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 3:39-49
Six treatments of Domiati cheese were made to study the effect of adding sweet pepper extract and bifidobacteria on cheese quality. Control and all cheese treatments are pickled and stored in refrigerator for 12 weeks, incorporating of sweet pepper e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::745e43b03fd93882a059a9615b319b07
https://doi.org/10.21608/mjfds.2018.175626
https://doi.org/10.21608/mjfds.2018.175626
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. 5:95-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8c63ffe85f3b523f933cfd0b9d4ac6d
https://doi.org/10.21608/mjfds.2020.118062
https://doi.org/10.21608/mjfds.2020.118062
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 5:93-94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0838be2fa424fed87360dc05d56d783
https://doi.org/10.21608/mjfds.2020.113463
https://doi.org/10.21608/mjfds.2020.113463
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 5:93-94
This study were investigate the effect of fortification yoghurt made from cow's milk with whey protein hydrolysate" six treatments" that made by fortified cow's milk with 3%NFDM (control) and five treatments that fortified with 0.5,1.0,1.5,2.0 and 2.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1aa7a7c69f99cc7c915a8551d491ec03
https://doi.org/10.21608/mjfds.2020.171474
https://doi.org/10.21608/mjfds.2020.171474
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 5:15-16
Effect of supplementing ice cream with mango's peels fibers powder on the chemical, rheological and sensory properties. Therefore 5 treatments of ice cream were made. Control ice cream treatment was prepared without mango's peel fiber powder. The oth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c1ffee7b09d6d929b288a7768951f51
https://doi.org/10.21608/mjfds.2020.170450
https://doi.org/10.21608/mjfds.2020.170450
Publikováno v:
Menoufia Journal of Food and Dairy Sciences. 3:75-76
Six treatments of Domiati cheese were made to study the effect of adding sweet pepper extract and bifidobacteria on cheese quality. All cheese treatments are pickled and stored in refrigerator for 12 weeks, incorporating of sweet pepper extract impro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6a0b815e44e36473b942723b4f87e8a
https://doi.org/10.21608/mjfds.2018.175628
https://doi.org/10.21608/mjfds.2018.175628
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