Magdy Mohamed Ismail
Department of Dairy Technology, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
LiveDNA: 20.16074
Mohamed Nour-Eldin Farid Hamad
Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt
Reham Kamal El-Menawy
Department of Dairy Technology, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
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How to cite this article
Magdy Mohamed Ismail, Mohamed Nour-Eldin Farid Hamad and Reham Kamal El-Menawy, 2017. Improvement of some Rheological Characteristics of Jameed by Adding Whey Protein. Current Research in Dairy Sciences, 9: 1-8.
DOI: 10.3923/crds.2017.1.8
URL: https://scialert.net/abstract/?doi=crds.2017.1.8
DOI: 10.3923/crds.2017.1.8
URL: https://scialert.net/abstract/?doi=crds.2017.1.8