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Publications by Ashraf G. Mohamed
Nutritional Properties of the Processed Cheese Produced by Milk From Goats Supplemented With Flaxseeds or Flaxseeds Oil
International Journal of Dairy Science
Animal Science
Zoology
Food Animals
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Nutritional and Dietary Value of Gluten-Free Rolls With Flaxseeds Added
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Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue
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Studies on Physical Properties and Chemical Make-Up of Hybrid and Native Varieties of Flaxseeds.
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Characterization of Extra-Hard Cheese Produced From Donkeys’ and Caprine Milk Mixture
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Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched With Rutin or Quercetin: The Effect of Processing Conditions
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Research of Organoleptic Parameters of Dutch Cheese, Produced From Milk of Cows of Different Breeds
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Properties of Antibacterial Substance Produced by Wild Lactobacillus Strain IMC-1 From Inner Mongolian Cheese
Nihon Chikusan Gakkaiho
