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Volume & Issue: Volume 3, Issue 3, May and June 2018, Pages 1-700 
Number of Articles: 5
EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY

Pages 51-62

Kh.M.K. Kebary; R.M. Badawi; K.M. Kamaly; A.A.M. Shaheen

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CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE

Pages 39-49

K. M. K. Kamaly; Kh. M. K. Kebary; R. M. Badawi; A. M. A. Gaafar

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EFFECT OF SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE

Pages 63-73

M. E. El-Sayed; M.A. Salem; I. M. Eisa

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INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE

Pages 75-76

K. M. K. Kebary; K. M. K. Kamaly; R. M. Badawi

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TECHNOLOGICAL STUDIES ON PROCESSED CHEESE

Pages 77-78

K. M.A. Kamly; K. M.K. Kebary; R. M. Badawy

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Menoufia Journal of Food and Dairy Sciences
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