Dr.Sally Samir Sakr
Professor (Full)
3 El-Gamaa str., Giza, Egypt
(email)
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Recent Publications
In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula
Nutritional, Physicochemical, Microstructural, Rheological, and Organoleptical Characteristics of Ice Cream Incorporating Adansonia digitata Pulp Flour
Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk
Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture
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