Søgeresultater - N. Abd-Rabou,

BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA af N. Abd - Rabou

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QUALITY OF EDAM CHEESE WITH USING RENNIN-LIKE FUNGAL ENZYME af M. EI -Benaity, N. Abd-Rabou

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NUTRITIVE VALUE OF TRADITIONAL AND ULTRAFILTRATION TECHNIQUE OF DOMIATI CHEESE af M. El-Senaity, N. Abd-Rabou

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ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE af A. Farrag, M. EI-Sheikh, N. Abd-Rabou

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CHEMICAL COMPOSITION AND RENNET COAGULATION PROPERTIES OF CAMEL MILK af Safinaz El-Shibiny, A. Zaghloul, N. Abd Rabou

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Characterization of Soft Cheese Supplemented with Rice Bran Oil af N. Abd-Rabou, M. Hassan, Nadia Shahein, W. Nasr

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UTILIZATION OF PLANT PROTEINASE FROM JACK FRUIT (Artocarpus integrifolis) TO ACCELERATION OF RAS CHEESE SLURRY. af M. EI·Hofi, N. Abd-Rabou, E. EI-Tanboly, Azza Ismail

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