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Effect of fortification on some properties of fermented milk / Doaa Fathy Hassan ; Supervised Soad Hassan Taha , Moner Mahmmoud Elabd , Ensaf Mohammed Khalil

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Doaa Fathy Hassan , 2012Description: 180 P. : charts ; 25cmOther title:
  • تأثير التدعيم على بعض خواص اللبن المتخمر [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy Summary: This study was aimed to investigate the effect of some dietary fibers produced from orange, carrot and Jerusalem artichoke on properties of low fat buffaloes yoghurt as well as the impact of using B. longum ATCC15708 on folic acid content and at the same time their effects on the sensory attributes. The obtained results can be summarized as follows
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Item type Current library Home library Call number Copy number Status Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2012.Do.E (Browse shelf(Opens below)) Not for loan 01010110059062000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2012.Do.E (Browse shelf(Opens below)) 59062.CD Not for loan 01020110059062000

Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

This study was aimed to investigate the effect of some dietary fibers produced from orange, carrot and Jerusalem artichoke on properties of low fat buffaloes yoghurt as well as the impact of using B. longum ATCC15708 on folic acid content and at the same time their effects on the sensory attributes. The obtained results can be summarized as follows

Issued also as CD

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