مجلات نشر فيها علي محمد سعدي توفيق

Utilization of whey proteins for producing low-fat mayonnaise via complete and partial egg replacement

Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts

Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk

Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins