Probiotic yogurt supplemented with nanopowdered eggshell: Shelf‐life stability, physicochemical, and sensory characteristics

por Kamel, Dalia G., Othman, Aly A., Osman, Dina M., Hammam, Ahmed R. A.
Publicado 2021

Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics

por Kamel, Dalia G., Hammam, Ahmed R.A., Alsaleem, Khalid A., Osman, Dina M.
Publicado 2021

Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese

por Ewida, Rania M., Hasan, Walaa S., Elfaruk, Mohamed Salem, Alayouni, Raed Reshaid, Hammam, Ahmed R. A., Kamel, Dalia G.
Publicado 2022

Measurement of carbohydrates and organic acids in varieties of cheese using high‐performance liquid chromatography

por Ahmed, Mahmoud E., Hammam, Ahmed R. A., Ali, Abd El‐Fatah, Alsaleem, Khalid A., Elfaruk, Mohamed Salem, Kamel, Dalia G., Moneeb, Asmaa H. M.
Publicado 2023