Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter
Youssef El-Shattory, Saadia M. Aly, Ghada A. Abo-Elwafa, Seham S. Kassem, Ibrahim H. Badaw, Wafaa K. Bahgaat and Mervat I. Foda
International Journal of Dairy Science Volume 15, Number 4, 161-168, 2020
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Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats
Mohamed A. Mustafa, Mahmoud Ashry, Heba H. Salama, Samy M. Abdelhamid, Laila K. Hassan and Khaled G. Abdel-Wahhab
International Journal of Dairy Science Volume 15, Number 4, 169-181, 2020
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Embryo Transfer for Dissemination of κ-casein BB Genotype and Improvement of Milk Clotting Properties
Giuliana Dell’Eva, Davide Bolognini, Eleonora Iacono and Barbara Merlo
International Journal of Dairy Science Volume 15, Number 4, 182-188, 2020
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Physical Properties and Microstructure of Ice Cream Supplemented With Minor Components of Wheat Germ Oil
Sameh S. El-Hadad, Natali A. Tikhomirova, Antonina A. Tvorogova, Tatiana V. Shobanova and Mahmoud Abd El-Aziz
International Journal of Dairy Science Volume 15, Number 4, 189-199, 2020
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