R. A. Awad

Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures

R. A. Awad, L. B. Abdel‐Hamid, S. A. El‐Shabrawy et al. · LWT · 2002 · 79 citations

Food Microstructure, Food Engineering, Food Structure +4

Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures

R. A. Awad, L. B. Abdel‐Hamid, S. A. El‐Shabrawy et al. · International Journal of Food Properties · 2004 · 48 citations · Full text

Food Composition, Food Physic, Food Analysis +12

Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

Amal M. H. Abdel-Haleem, R. A. Awad · Journal of Food Science and Technology · 2015 · 40 citations · Full text

Food Chemistry, Hulless Barley Flour, Quality Attributes +5

CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES

L. B. Abdel‐Hamid, S. A. El‐Shabrawy, R. A. Awad et al. · Journal of Food Processing and Preservation · 2000 · 20 citations

Food Chemistry, Food Colloid, Food Analysis +11

Enhancing yield and acceptability of Kareish cheese made of Reformulated milk

R. A. Awad, Wafaa M. Salama, Waheed A. Ragb · Annals of Agricultural Sciences · 2015 · 19 citations · Full text

Food Chemistry, Biomanufacturing, Kareish Cheese +13