Mohamed Abdel-Ghany El Assar

Professor, Department of Dairy Sciences, Faculty of Agriculture, Cairo University, Egypt

3 El-Gamaa Str., Faculty of Agriculture, Cairo University, 12613, Giza, Egypt  (email)

  • Publications
  • Bio
  • Classes
  • Antimycotic and Antimycotoxgenic Activity of Some Spices and Herbs
  • Biological and Nutritional Evaluation of Ricotta Cheese Fortified With Bee-Collected Pollen Grains
  • Changes in Nitrogen Distribution and Casein Micellar Size Induced By Some Treatments.
  • Characteristics of Low Cholesterol Rayeb milk During Storage
  • Characterization of Low Fat Processed Cheddar Cheese Spreads Prepared from Mixture of Buffalo’s and Cow’s Milk.
  • Chemical, Sensory, Rheological and Microstructural Attributes of Local White Soft Cheese Varieties
  • Detection of Milk Fat Adulteration Using Dielectric Properties
  • Effect of Cold Storage and Some Additives on Nitrogen Distribution and Casein Micellar Size of Buffalo's Milk
  • Effect of Some Physical Treatments and Additives on Some Functional Properties of Buffaloes' and Cows' Casein Micelles
  • Effect of Some Physical Treatments and Additives on The Electrophoretic Parttern and Microstructure of Casein Micelles
  • Evaluation of Fermented Camel Milk Prepared Using Yoghurt Starter
  • Extending the shelf life of low salt white soft cheese by modified atmosphere packaging and Ultraviolet Usage
  • Flavored Low Fat Processed Cheddar Cheese Spreads With Functional Properties.
  • Impact of Replacement Milk Fat With Vegetable Oils on The Quality of Ice Cream
  • Influence of Some Processing Treatments on Chemical Composition, Rheological Properties and Micro-Structure of Cast UF-White Sof
  • Low Lactose Rayeb Milk
  • Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics
  • Manufacture of Low Fat Soft Cheese Enriched With Whey Protein Concentrate
  • Quality of Chocolate Processed Cheese Spread
  • The Use of Shrimps in Processed Cheese Spread

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