Authors: Jumah, RY Shaker, RR Abu-Jdayil, B

Citation: Ry. Jumah et al., Effect of milk source on the rheological properties of yogurt during the gelation process, INT J DAIRY, 54(3), 2001, pp. 89-93

Authors: Jumah, RY Abu-Jdayil, B Shaker, RR

Citation: Ry. Jumah et al., Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process, INT J FO PR, 4(3), 2001, pp. 531-544

Authors: Abu-Jdayil, B Shaker, RR Jumah, RY

Citation: B. Abu-jdayil et al., Rheological behavior of concentrated yogurt (LABNEH), INT J FO PR, 3(2), 2000, pp. 207-216

Authors: Jumah, RY Tashtoush, B Shaker, RR Zraiy, AF

Citation: Ry. Jumah et al., Manufacturing parameters and quality characteristics of spray dried jameed, DRY TECHNOL, 18(4-5), 2000, pp. 967-984

Authors: Shaker, RR Jumah, RY Abu-Jdayil, B

Citation: Rr. Shaker et al., Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk, J FOOD ENG, 44(3), 2000, pp. 175-180

Authors: Shaker, RR Jumah, RY Tashtoush, B Zraiy, AF

Citation: Rr. Shaker et al., Manufacture of jameed using a spray drying process: a preliminary study, INT J DAIRY, 52(3), 1999, pp. 77-80