Omer, Ayman Osman Ahmed
-
Vol 8, No 3 (2023) - Research Manuscripts
Physiochemical properties and sensory evaluation of mish "A traditional fermented dairy product" processed from different whey levels
Abstract PDF
Print ISSN: 2522-6746 : Online ISSN: 2522-67541. How to register 2. How to reset password2. How to prepare a manuscript before submission 3. How to submit a paper 4. How to check the review status of a paper5. How to check the plagirisim or similarity report