Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Wafaa M. Salama"'
Publikováno v:
Arab Universities Journal of Agricultural Sciences. 27:1503-1511
The purpose of this study is to improve texture, flavor and overall quality of low-fat white soft cheese. Using sodium caseinate (SC) and / or butter milk powder (BMP) in different ratios. Buffalo’s milk was divided into two portions. The first por
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c48b7271205572d721bc2c77c254ee1
https://doi.org/10.21608/ajs.2019.12720.1031
https://doi.org/10.21608/ajs.2019.12720.1031
Publikováno v:
American Journal of Food Technology. 10:58-67
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffcf47b071275b441e8853b05e48f45a
https://doi.org/10.3923/ajft.2015.58.67
https://doi.org/10.3923/ajft.2015.58.67
Autor:
Wafaa M. Salama
Publikováno v:
International Journal of Dairy Science. 10:12-23
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d1550cca3a2dd0e89896f56c63195ae
https://doi.org/10.3923/ijds.2015.12.23
https://doi.org/10.3923/ijds.2015.12.23
Publikováno v:
International Journal of Dairy Science. 9:106-115
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79b1a7bf701ed5ca86e48bead1cf9a32
https://doi.org/10.3923/ijds.2014.106.115
https://doi.org/10.3923/ijds.2014.106.115
Publikováno v:
Arab Universities Journal of Agricultural Sciences. 22:3-12
This study was carried out to produce milk permeate beverage fortified with dried leaves of Moringa oleifera (DLMO) as innovative beverage. DLMO was added to permeate at concentrations of 0.5, 1 or 2%. Subsequently, the physiochemical, microbiologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef2896a0e4af9908cdd39a71a9445751
https://doi.org/10.21608/ajs.2014.14313
https://doi.org/10.21608/ajs.2014.14313
Autor:
Wafaa M. Salama, Awad R. Azab
Publikováno v:
Egyptian Journal of Agricultural Research. 88:557-568
Performance of butter milk powder (BMP) and sodium caseinate (SC) as a partial or total replacement of milk fat in ice milk formulas were investigated. All mixes and resultant ice milk samples were evaluated for their chemical, physical and rheologic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::418a7de46ac19f942ab1945e6792e414
https://doi.org/10.21608/ejar.2010.187430
https://doi.org/10.21608/ejar.2010.187430