الابحاث

كلية الزراعة

جامعة أسيوط

قسم الالبان

 

# عنوان البحث المشارك في البحث سنة البحث
51 Effect of some growth promoting substances on the rate of growth and lactic acid production by Bifidobacterium bifidum in sterilized skim milk د. ياسر محمد عبدالعزيز محمد 2019
52 Technological aspects, health benefits, and sensory properties of probiotic cheese أحمد رفعت عبدالوهاب همام 2019
53 Chemical, Microbiological and Sensory Evaluation of some Roquefort Cheese Existed in Egyptian Markets أ.د. على محمد عبدالرحيم العَبور 2019
54 Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt أ.د.محمد عطية مهران 2019
55 Effect of some growth promoting substances on the rate of growth and lactic acid production by Bifidobacterium bifidum in sterilized skim milk أ.د.على إسماعيل حسن موسى 2019
56 Technological aspects, health benefits, and sensory properties of probiotic cheese مصطفى صلاح ابراهيم أحمد 2019
57 Influence of Adding Mucilage as a Fat Replacer on the Characteristics of Yoghurt أ.د.عادل على تمام ايوب 2019
58 Technological and Characteristics of Low-Fat Cheeses: A Review مصطفى صلاح ابراهيم أحمد 2019
59 Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract.
 		أ.د. على محمد عبدالرحيم العَبور 2019
60 FATTY ACIDS PROFILE OF FRESH CHEESE PRODUCED IN AN INTENSIVE SILVOPASTORAL SYSTEM IN THE TROPICS د. أسماء حسنى محمد محمد منيب 2019