Menoufia Journal of Food and Dairy Sciences

Author Index

A

Amer, Dina A.M. IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]
Atif, Amal A. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
Azzazy, M.B. EFFECT OF PREPARING AND PROCESSING ON PESTICIDE RESIDUES OF SOME FRUITS (ORANGE AND JUAVA) [Volume 2, Issue 1, 2017, Pages 15-22]

B

Badawi, Khadega R. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]

E

Elbarkoli, E. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Elbarkoli, E. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
El-Bedawey, A. A. PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. [Volume 2, Issue 1, 2017, Pages 53-54]
El-Bedawey, A. A. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
El-Bedawey, A. A. UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. [Volume 2, Issue 2, 2017, Pages 61-62]
El-Bedawey, A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
El-Bedawey, A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
El-Bedawey, A. A. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
El-Bedawey, A. A. STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]
El-Bedawey, A. A. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]
El-Beltagy, A. E. PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. [Volume 2, Issue 1, 2017, Pages 53-54]
El-Beltagy, A. E. UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. [Volume 2, Issue 2, 2017, Pages 61-62]
El-Den, Elham A. M. PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES [Volume 2, Issue 1, 2017, Pages 1-13]
El-Habashy, Magida M. HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW [Volume 2, Issue 2, 2017, Pages 37-60]
El-Hawary, M.Y.A. IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]
El-Soda, M.A. IMPROVEMENT OF THE RHEOLOGICAL AND PHYSICAL PROPERTIES OF NON-FAT YOGURT USING MICROBIAL TRANSGLUTAMINASE, EXOPOLYSACCHARIDES PRODUCING CULTURE AND COMMERCIAL STABILIZERS [Volume 2, Issue 4, 2017, Pages 77-94]
El-Sonbaty, A. H. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
El-Sonbaty, A.H. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]

G

Gaafar, A. M. F. STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]

H

Hamed, A. I. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
Hassan, A. A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Hassan, A. A. A. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
Hassan, Amal A.A. M. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]

K

Kamaly, K.M. PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES [Volume 2, Issue 1, 2017, Pages 1-13]
Kamaly, K.M. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]
Kamaly, K. M. A. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
Kebary, Kh. M. K. IMPROVING THE QUALITY ATTRIBUTES AND HEALTH BENEFITS OF FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 63-64]
Kebary, K.M.K. QUALITY OF LOW FAT PREBIOTIC FROZEN YOGHURT [Volume 2, Issue 2, 2017, Pages 23-35]
Khalil, A. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Khalil, A. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
Khalil, A. H. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
Korkar, H. M. M. UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS. [Volume 2, Issue 2, 2017, Pages 61-62]

M

Mansour, E. H. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
Mansour, E. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 3, 2017, Pages 65-75]
Mansour, E. H. EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE [Volume 2, Issue 4, 2017, Pages 65-75]
Mansour, E. H. PRODUCTION OF GLUTEN – FREE BAKERY PRODUCTS. [Volume 2, Issue 4, 2017, Pages 117-118]
Mansour, E. H. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]

O

Osheba, A. S. A. EVALUATION OF EXTRUDED PRODUCTS PREPARED FROM CORN GRITS – CORN STARCH WITH COMMON CARP FISH [Volume 2, Issue 1, 2017, Pages 53-54]
Osheba, A. S. A. UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS. [Volume 2, Issue 4, 2017, Pages 115-116]

R

Rahma, E. H. A. STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION [Volume 2, Issue 4, 2017, Pages 113-114]