الابحاث

Faculty of Agriculture

Assiut University

Department of Dairy Science

 

# Title Research Member Research Year
61 Technological and Characteristics of Low-Fat Cheeses: A Review Mostafa Salah Ibrahim Ahmed 2019
62 Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract.
 		Prof. Ali Mohamed Abd El-Rahim Mohamed 2019
63 FATTY ACIDS PROFILE OF FRESH CHEESE PRODUCED IN AN INTENSIVE SILVOPASTORAL SYSTEM IN THE TROPICS Dr. Asmaa Hosny Mohammed Mohammed Moneeb 2019
64 Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium Prof. Adel Ali Tammam Ayoub 2019
65 Technological and Characteristics of Low-Fat Cheeses: A Review Ahmed Refaat Abdelwahab Hammam 2019
66 Evaluate the Chemical and Microbiological Quality of Manufactured Laban Rayeb Hanan Ali Ahmed 2019
67 Technological, applications, and characteristics of edible films and coatings: a review Ahmed Refaat Abdelwahab Hammam 2019
68 Manufacture of Kariesh Cheese Supplemented with Cumin Aqueous Extract.
 		Prof. Mohamed Attia Mohran 2019
69 Effect of grazing cows in an intensive silvopastoral system with Leucaena leucocephala on Panela cheese properties: yield, composition, fatty acid profile and sensory acceptability Dr. Asmaa Hosny Mohammed Mohammed Moneeb 2019
70 Chemical, Microbiological, Rheological and Sensory Properties of Yoghurt Fortified with Selenium Prof. Mohamed Attia Mohran 2019