Author = Magdy R. Shahien
Number of Articles: 7
EFFECT OF USING CHITOSAN NANOPARTICALS ON YOGHURT MANUFACTURE

Volume 12, Issue 5, September and October 2023, Pages 811-824

Mona M. Salama; Magdy R. Shahien; Hassan A.I. ElDemerdash; Mamdouh M.K. Metwally

A COMPARTIVE STUDY BETWEEN ADDING COMMERCIAL AND NANO SIZED IRON ON THE PHYSIOCHEMICAL PROPERTIES AND TEXTURE PROFILE OF YOGHURT

Volume 12, Issue 4, July and August 2023, Pages 655-672

Mona M. Salama; Magdy R. Shahien; Hassan A.I. ElDemerdash; Mamdouh M.k. Metwally

PRODUCTION OF FUNCTIONAL CAMEL MILK ICE CREAM FORTIFIED WITH DATE DIBS AND DATE POWDER

Volume 11, Issue 4, July and August 2022, Pages 709-726

Mohamed E. Abosamra; Amal M. Kamal; Magdy R. Shahein; Hassan A. ElDemerdash

IMPRVING KARIESH CHEESE QUALITY BY THE ADDITION OF ALOE VERA GEL

Volume 6, Issue 3, December 2017, Pages 317-328

Mohamed M. Ebeid; Magdy R. Shahien; Ahmed M. Hasanen; Mamdouh M. Kamal

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF METHANOLIC EXTRACT OF CINNAMON BARK AND DILL SEEDS AGAINST SOME FOOD-BORNE PATHOGENIC BACTERIA

Volume 4, Issue 3, December 2015, Pages 221-228

Marwa M. El-Shreef; Magdy R. Shahien; Atif M. AbouEl-Nour; Mamdouh M.K. Metwally

INFLUENCE OF STIRRED YOGHURT FORTIFICATION WITH SPIRULINA PLATENSIS AND DICTYOTA DIVARICATA ON ITS QUALITY

Volume 4, Issue 2, August 2015, Pages 119-130

Mona M. Salama; Magdy R. Shahien; Mamdouh M. Kamal

Sinai Journal of Applied Sciences

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