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Works matching AU Abdelmontaleb, H. S.

Results: 3

1

Formulation and Quality Evaluation of Reduced Fat Spreadable Processed Cheese Using some Functional Ingredients.

Published in:

Journal of Food & Dairy Sciences, 2025, v. 16, n. 5, p. 73, doi. 10.21608/jfds.2025.385346.1199

By:

Abdelmontaleb, H. S.;
Shaaban, Farha M.;
Abd El-Wahed, Karima M.;
Ali, Farah M.

Publication type:

Article

2

Influence of Spirulina platensis on Viability of Probiotics and Physicochemical Properties of Functional Fermented Milk Beverage.

Published in:

Journal of Food & Dairy Sciences, 2025, v. 16, n. 3, p. 25, doi. 10.21608/jfds.2025.3647

By:

Hassan, Gehad H. S.;
Abdelmontaleb, H. S.;
Seoudi, O. A.

Publication type:

Article

3

Monitoring quality of UF-soft-white cheeses containing added matured cheeses by biochemical, physicochemical, sensorial, and fluorescence spectroscopy techniques coupled with chemometric tools.

Published in:

International Food Research Journal, 2020, v. 27, n. 4, p. 648

By:

Abbas, K. A.;
Abdelmontaleb, H. S.;
Hamdy, S. M.;
Ai't-Kaddour, A.

Publication type:

Article