| 81 |
Influence of adding inulin as a fat replacer on the characteristics of yoghurt |
2018 |
| 82 |
Production and storage stability of liquid micellar casein concentrate |
2018 |
| 83 |
Preparation and evaluation of oat-kishk flakes as a new product.
|
2017 |
| 84 |
Camel Whey Protein Protects B and T Cells from Apoptosis by Suppressing Activating Transcription Factor-3 (ATF-3)- Mediated Oxidative Stress and Enhancing Phosphorylation of AKT and IκB-α in Type I Diabetic Mice |
2017 |
| 85 |
Camel Whey Protein Protects B and T Cells from Apoptosis by Suppressing Activating Transcription Factor-3 (ATF-3)- Mediated Oxidative Stress and Enhancing Phosphorylation of AKT and IκB-α in Type I Diabetic Mice |
2017 |
| 86 |
Characteristics of Yoghurt Fortified With Black Cumin Honey |
2017 |
| 87 |
Characteristics of Yoghurt Fortified With Black Cumin Honey |
2017 |
| 88 |
Chemical Composition and Microbiological quality of Laban Rayeb in Assuit City
|
2017 |
| 89 |
Chemical Composition and Microbiological quality of Laban Rayeb in Assuit City
|
2017 |
| 90 |
Chemical Composition and Microbiological quality of Laban Rayeb in Assuit City
|
2017 |
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