الأبحاث

جمال فهمي عبدالله النجار

أستاذ متفرغ

كلية الزراعة الألبان

Utilization of permeate in making yoghurt. Annals of Agriculture Science,Moshtohor 40(2):991-1004, (2002).

2002

Utilization of permeate as a medium for total milk bacterial count. Annals of Agriculture Science, Moshtohor. 40(2): 975-990, (2002).

2002

Effect of exopolysaccharide-produced by lactic acid bacteria on rheological and sensory properties of low-fat yoghurt Annals of Agriculture Science, Moshtohor. 40(1): 335-350, (2002).

2002

Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology, vol 55, No (2) P. 89-93 (2002)

2001

The influence of fiber addition on the texture and quality of stirred yoghurt. Proc.8th Egyptian Conf. Dairy Sci. and Tech., 505-523, (2001).

2001

Utilization of some vegetable oils in yoghurt manufacture. Annals of Agriculture Science, Moshtohor.36(4): 2405-2415, (1998).

1998

Production and acceptability of bio-yoghurt. Proc.7th Egyptian Conf. Dairy Sci. and Tech., 227-240, (1998).

1998

The implication of cheese smoking on lactic acid bacteria and on histopathology of kidney and liver of rats. Annals of Agriculture Science, Moshtohor. 36(1): 461-474, (1998).

1998

Utilization of H2O2 and Lp-system-treated milk in the manufacture of Domiati cheese. Egyptian Journal of Dairy Science Vol. 24 No.1. 127-140, (1996).

1996

Hydrogen peroxide as a milk preservative. Proc. 6 st Egyptian Conf. Dairy Sci & Techn., 144-.154, (1995).

1995

«
1
2
3
4
»

.