Functional Properties and in vitro Bio-Accessibility Attributes of Light Ice Cream Incorporated with Purple Rice Bran
Marwa M. El-Said, Tamer M. El-Messery and Heba H. Salama
International Journal of Dairy Science Volume 16, Number 1, 1-10, 2021
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Preparation and Characterization of Functional Yoghurt Using Incorporated Encapsulated Curcumin by Caseinate
Samera Hassan Shehata and Tarek Nour Soliman
International Journal of Dairy Science Volume 16, Number 1, 11-17, 2021
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Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream
M.A. Nurseitova, G.S. Konuspayeva, A.A. Zhakupbekova, F.B. Amutova, A.S. Omarova, A.B. Kondybayev, G.A. Bayandy, N.N. Akhmetsadykov and B. Faye
International Journal of Dairy Science Volume 16, Number 1, 18-28, 2021
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Bioaccessibility of Encapsulated Mango Peel Phenolic Extract and its Application in Milk Beverage
Tamer M. El-Messery, Marwa M. El-Said, Heba H. Salama, Dina Mostafa Mohammed and Gaspar Ros
International Journal of Dairy Science Volume 16, Number 1, 29-40, 2021
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Influence of Sweet Lupine Husk’s Addition on Fat-Free Stirred Yogurt Properties
Nashi K. ALqahtani, Alberto Barbabosa-Pliego and Tareq M. Alnemr
International Journal of Dairy Science Volume 16, Number 1, 41-47, 2021
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