متابعة
Ashwaq Kadhim Rahi
Ashwaq Kadhim Rahi
كلية علوم الاغذية،جامعة القاسم الخضراء
بريد إلكتروني تم التحقق منه على fosci.uoqasim.edu.iq
عنوان
عدد مرات الاقتباسات
عدد مرات الاقتباسات
السنة
Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts‏
DIJ Al-Bedrani, QH ALKaisy, AK Rahi‏
Journal of Applied and Natural Science 15 (1), 128-136, 2023‏
102023
Effect of adding sodium caseinate, whey protein concentrateand milk protein concentrate on the physical, rheological and sensory properties of yogurt produced from goat milk‏
AK Rahi, DIJ Al-Bedrani, AM Saadi, QH ALKaisy‏
Journal of Applied and Natural Science 15 (4), 1434-1444, 2023‏
12023
Desirable physical and rheological properties of yogurt produced with a traditional starter compared to different commercial starters.‏
QH ALKaisy, AK Rahi‏
Journal of Hygienic Engineering & Design 41, 2022‏
12022
The Effect of Adding Chemically Modified Whey proteins to low-fat Buffalo Milk as a fat replacers in the physicochemical, Rheological and Sensory Properties of Buffalo low-fat …‏
AK Rahi, DIJ AlBedrani‏
Annals of the Romanian Society for Cell Biology 25 (6), 7010-7030, 2021‏
2021
يتعذر على النظام إجراء العملية في الوقت الحالي. عاود المحاولة لاحقًا.
مقالات 1–4