A. A. El‐Neshawy

Heat-shocked lactobacilli for accelerating flavour development of ras cheese

A.A.Abdel Baky, A. A. El‐Neshawy, Abdelrahman M. Rabie et al. · Food Chemistry · 1986 · 30 citations

Food Fermentation, Biotechnology, Food Microbiology +4

Organoleptic and physical properties of ice cream made from hydrolysed lactose reconstituted milk

A. A. El‐Neshawy, A.A. Abdel-Baky, Abdelrahman M. Rabie et al. · Food Chemistry · 1988 · 17 citations

Food Chemistry, Food Colloid, Food Physic +6

Production of processed cheese food enriched with vegetable and whey proteins

A. A. El‐Neshawy, S.M. Farahat, H.A. Wahbah · Food Chemistry · 1988 · 15 citations

Nutrition, Biomanufacturing, Whey Proteins +8

An attempt to produce low fat cephalotyre (Ras) cheese of acceptable quality

A. A. El‐Neshawy, A.A.Abdel Baky, Abdelrahman M. Rabie et al. · Food Chemistry · 1986 · 14 citations

Food Structure, Acceptable Quality, Food Quality +4