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Abeer Fouad Zayan
Abeer Fouad Zayan
Professor assisstant of Dairy Technology, Food Technology Research Institute
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Year
Physiochemical and sensory evaluation of yoghurt fortified with dietary fiber and phenolic compounds
NMS A.G. Mohamed, Abeer F. Zayan
Life Science Journal 9 (11), 816-822, 2014
58*2014
Physicochemical and Sensory Characteristics of Processed Cheese Manufactured from the Milk of Goats Supplemented with Sunflower Seed or Sunflower Oil
AFS Tarek A. Morsy, Ashraf G. Mohamed, Abeer F. Zayan
International journal of dairy science 4 (10), 198-205, 2015
7*2015
Quality Assessment of Locally Produced Egyptian Liquid Rennet
AFZ M. Hofi, Azza, M.Farahat
Internet Journal of Food Safety 13, 182-187, 2011
22011
Assessment of Frozen Bifidus Yoghurt Manufactured by Adding Carob Powder
AREB Abeer F. Zayan, Azza M. Farahat
Egypt. J. Food Sci. 42, 127-143, 2014
2014
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Articles 1–4