Author Index

A

  • Ali, H IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2020, Pages 65-76]

B

  • Badawi, Ragab QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2020, Pages 77-87]

G

  • Gouda, A IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2020, Pages 65-76]

H

  • Habib, M QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2020, Pages 77-87]
  • Husien, S QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2020, Pages 77-87]

K

  • Kebary, Khamis QUALITY OF YOGHURT MADE FROM COW'S MILK FORTIFIED WITH WHEY PROTEIN ISOLATE [Volume 49, Issue 2, 2020, Pages 77-87]
  • Khalil, Rafik IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2020, Pages 65-76]

S

  • Saad El-Dein, Aya IMPACT OF USING DIFFERENT STABILIZERS ON THE PHYSIOCHEMICAL AND SENSORY PROPERTIES OF FUNCTIONAL POMEGRANATE YOGHURT DRINK [Volume 49, Issue 2, 2020, Pages 65-76]