الأبحاث

عطا الله عبد الرازق عطا الله مبروك

أستاذ

كلية الزراعة الألبان

Characterization of functional low-fat yogurt enriched with whey protein concentrate, Ca- caseinate and spirulina

Published with license by Taylor & Francis Group, LLC. © 2020 2020

Preparation of New Carbonated Beverages Based on Hydrolyzed Whey by Fruit and Some Herbs

Published by Science and Education Publishing 2020

البحث الكامل الملخص

Amino Acids, Fatty Acids and Volatile Compounds of Yoghurt Supplemented with Probiotic, Royal Jelly and Pollen Grain

Juniper Publishers 2018

البحث الكامل الملخص

Preparation of Non-Dairy Soft Ice Milk with Soy Milk

Journal of Advances in Dairy Research 2017

البحث الكامل الملخص

Effect of Incorporating Royal Jelly and Bee Pollen Grains on Texture and Microstructure Profile of Probiotic Yoghurt

OMICS International 2017

البحث الكامل الملخص

Production of probiotic yoghurt fortified by using bee honey, beet molasses, date honey and pomegranate honey

Egyptian Journal of Food Science 2016

The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains

OMICS International Journals 2016

البحث الكامل الملخص

Influence of lactic acid bacteria, royal jelly and bee pollen grains on the characterization of produced yoghurt

The Egyptian Society of Dairy Science 2015

البحث الكامل الملخص

Preparation and properties of functional beverages based on probiotic milk permeate and fruit pulps

The Egyptian Society of Dairy Science 2015

البحث الكامل الملخص

Production of probiotic nutritive beverages fortified with bioactive compounds and antioxidants of pumpkin and strawberry pulps

2015

البحث الكامل الملخص

«
1
2
3
»

Dairy Science