Mohamed F. Y. Hassan

Physico-chemical and Sensory Properties of Tarhana Prepared from Different Cereals and Dairy Ingredients

Mohamed F. Y. Hassan & Mohamed G. E. Gadallah · Current Journal of Applied Science and Technology · 2018

Tarhana is a traditional fermented food made from cereals and yoghurt mixture and popular in some European and African countries. In this study, the effects of wheat, oat or barley flour with cow or goat yoghurt on the physico-chemical and sensory properties of Tarhana were inves...

Open access Research Article 10.9734/CJAST/2018/38459

Application of Hazard Analysis Critical Control Points System (HACCP) during Production of Tarhana

Mohamed M. Abd El-Razik, Mohamed G. E. Gadallah & Mohamed F. Y. Hassan · Current Journal of Applied Science and Technology · 2018

The aim of this study is development of Hazard Analysis and Critical Control Points (HACCP) system during production of Tarhana on small scale production. Tarhana is known as a traditional fermented food widely consumed in Middle East countries. Since Tarhana prepared by traditio...

Open access Research Article 10.9734/CJAST/2018/38460