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Publications by Azhar Ibrahim shaker
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 Curd Tension
Mesopotamia Journal of Agriculture
Related publications
Technological Features of Neutralizers in Curd Whey Fermentation
Processes and Food Production Equipment
Effect of Addition of Whey Protein on the Formation of Fibrous Structure in Processed Cheese.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Influence of Protein Concentration and Coagulation Temperature on Rennet-Induced Gelation Characteristics and Curd Microstructure
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Effect of Prebiotics and Whey Proteins on Physicochemical Properties of Bio-Yogurt
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Distribution of Spiked Drugs Between Milk Fat, Skim Milk, Whey, Curd, and Milk Protein Fractions: Expansion of Partitioning Models
Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus Mykiss) During Cold Storage (4°C)
International Journal of Food Properties
Food Science
Effect of Soybean Curd Refuse on Cholesterol Metabolism in Rats.
Nippon Eiyo Shokuryo Gakkaishi
Milk Protein Fractions Strongly Affect the Patterns of Coagulation, Curd Firming, and Syneresis
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Effect of Rosemary Transglutaminase on Yoghurt Fortified With Whey Protein Isolate
Polish Journal of Food and Nutrition Sciences
Nutrition
Food Science
Dietetics
