Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts
Study the effect of replacing the skim milk used in making ice cream with some dried fruit
Effect of some types of stabilizers on the quality of yogurt during storage.
Antibiotic classification, mechanisms, and indications: A review
USE OF NATURAL SWEETENERS (MAPLE SYRUP) IN PRODUCTION OF LOW-FAT ICE CREAM
The medical importance of sodium and potassium
Effect cardamom and cinnamon supplemented to soft cheese on tissues rats
The effect of nutrition and the seasons of the year on the composition of cow's milk in two different areas of the province of Mosul
Molecular Detection of Asymptomatic Bacteriuria and its Bacteriophage from adolescents in Mosul City/Iraq
Study of the soft cheese composition produced from a mixture of sheep and camel milk at different storage periods using the enzyme trypsin and calcium chloride.
