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]
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