Volume & Issue: Volume 48, Issue 2, 2020 
Phenolic Contents, Comparative Antioxidant Studies and Anti-Tubercular Activities of Commonly Used Spices in Abuja, Nigeria

Pages 193-202

Kevwe Esievo; Aliyu Adamu; Omolola Temitope Fatokun; Chinelo Chukwuka; Kazeem Toyosi Olatunji; Henry Omoregie Egharevba


Novel Probiotic Adjunct Cultures for the Production of Fruit-Flavoured Drinkable Yoghurt

Pages 213-228

Elsayed Ismail; Mohamed Shenana; Mohamed Elalfy; Ehab Essawy; Sanaa Abdelhahim


Influence of Some Probiotic Bacteria on the Improvement of Taizzy Soft Cheese Quality

Pages 229-243

Elsayed Elsayed Ali Ismail; Mohamed Shenana; Mohamed Elalfy; Nabil Al Dubai


Manufacture of Functional Kareish Cheese fortified with Oat, Talbina, Lima Bean and Sweet Lupin

Pages 315-326

Mohamed Nour-Eldin Farid Hamad; Dina Hamed El-Bushuty; Hajar Sameer El-Zakzouk


Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods

Pages 327-335

Mohamed Nour-Eldin Farid Hamad; Dina Hamed El-Bushuty; Hajar Sameer El-Zakzouk


Preparation of Functional Ice Milk Supplemented With Lupine Flour

Pages 337-350

Sara Ahmed Abd EL-Sattar Othman; Samaa M. El-Sayed; Mohamed Nour-Eldin Farid Hamad


Effect of feeding Moringa tree products on ewe milk composition and on the resultant yoghurt properties

Pages 389-396

Samy M. El-Shamy; Heba Hassan Salama; Ahmed A. Aboamer; Mahmoud M. Shaaban; Hossam M. Ebeid; Mohamed M. M. Mostafa