| عنوان البحث | ملخص البحث |
| Incorporation of bifidobacteria in low fat labneh | |
| Growth and bioactivity of bifidobacteria in camel's milk supplemented with some nutrients | |
| Partial purification and stability of antimicrobial substances produced by some bifidobacteria strains | |
| Influence of some nutrients and bile salt on the production of antimicrobial agents by bifidobacteria | |
| UF “TALLAGA†CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES | |
| MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH TRYPSIN MODIFIED WHEY PROTEINS | |
| EFFECT OF REPLACING SODIUM CHLORIDE WITH POTASSIUM CHLORIDE ON GOUDA CHEESE QUALITY | |
| MANUFACTURE OF YOGHURT FROM COW’S MILK FORTIFIED WITH BUTTER MILK | |
| INFLUENCE OF SOME NUTRIENTS AND BILE SALT ON THE PRODUCTION OF ANTIMICROBIAL AGENTS BY BIFIDOBACTERIA | |
| Effect of replacing skim milk powder with dried butter milk on ice milk quality | |
| Growth and bioactivity of bifidobacteria in camel’s milk supplemented with some nutrients | |
| QUALITY OF CHOCOLATE PROCESSED CHEESE FOOD | |
| EFFECT OF IRRADIATION TIME AND DOSE ON RIPENING OF RAS CHEESE WITH SPECIAL REFERENCE TO CONTROL SURFACE MOULD GROWTH | |
