1. Utilization of ripened curd slurry in processed cheddar cheese spread making;Abd El-Hamid;Egyptian Journal of Dairy Science,2002
2. Utilization of acid casein curd enriched with Chlorella vulgaris biomass as substitute of egg in mayonnaise production;Abd El-Razik;World Applied Sciences Journal,2013
3. Proximate compositions, phytochemical constituents, antioxidant activities and phenolic contents of seed and leaves extracts of Egyptian leek (Allium ampeloprasum var. kurrat);Abd El-Rehem;European Journal of Chemistry,2013
4. Effect of whey protein concentrate, emulsifying salts and storage on the apparent viscosity of processed cheese spreads;Abd El-Salam;Egyptian Journal of Dairy Science,1997
5. Improvement of nutritional value of processed cheese by using modified emulsifying salts;Abd-Rabou;Egyptian Journal of Dairy Science,2005