EFFECT OF FORTIFYING BY WHEY PROTEIN AND PROIOTIC BACTERIA ON PROPERTIES OF SOFT CHEESE DURING COLD STORAGE 1- EFFECT OF POWDERED AND CURD WHEY ON COAGULATION TIME AND CUR...

by Azhar Ibrahim shaker, Riyadh Mohammed Saleem
Published 2013-09-01

Biochemical Properties of Tyrosinase from <i>Aspergillus terreus</i> and <i>Penicillium copticola</i>; Undecanoic Acid from <i>Aspergillus flavus, </i>an Endophyte of<i> Moringa ol...

by Hanaa Salah Maamoun, Gamal H. Rabie, Ibrahim Shaker, Bothaina A. Alaidaroos, Ashraf S. A. El-Sayed
Published 2021-03-01