Authors: TAMIME AY MUIR DD BARCLAY MNI KHASKHELI M MCNULTY D

Citation: Ay. Tamime et al., LABORATORY MADE KISHK FROM WHEAT, OAT AND BARLEY - 1 - PRODUCTION ANDCOMPARISON OF CHEMICAL AND NUTRITIONAL COMPOSITION OF BURGHOL, Food research international, 30(5), 1997, pp. 311-317

Authors: TAMIME AY MUIR DD BARCLAY MNI KHASKHELI M MCNULTY D

Citation: Ay. Tamime et al., LABORATORY-MADE KISHK FROM WHEAT, OAT AND BARLEY - 2 - COMPOSITIONAL QUALITY AND SENSORY PROPERTIES, Food research international, 30(5), 1997, pp. 319-326

Authors: BARRANTES E TAMIME AY DAVIES G BARCLAY MNI

Citation: E. Barrantes et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTES .2. COMPOSITIONAL QUALITY, Milchwissenschaft, 49(3), 1994, pp. 135-139

Authors: TAMIME AY BARCLAY MNI DAVIES G BARRANTES E

Citation: Ay. Tamime et al., PRODUCTION OF LOW-CALORIE YOGURT USING SKIM-MILK POWDER AND FAT-SUBSTITUTE .1. A REVIEW, Milchwissenschaft, 49(2), 1994, pp. 85-88