{"title":"青椒处理益生菌干酪的特性研究","authors":"K. Kamaly, K. Kebary, R. M. Badawi, A. Gaafar","doi":"10.21608/mjfds.2018.175626","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"45 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE\",\"authors\":\"K. Kamaly, K. Kebary, R. M. Badawi, A. Gaafar\",\"doi\":\"10.21608/mjfds.2018.175626\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":249613,\"journal\":{\"name\":\"Menoufia Journal of Food and Dairy Sciences\",\"volume\":\"45 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Menoufia Journal of Food and Dairy Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21608/mjfds.2018.175626\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Menoufia Journal of Food and Dairy Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/mjfds.2018.175626","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}