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

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Doaa Fathy Hassan

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Material type: Text

TextLanguage: 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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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	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	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

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Previous	Cai01.07.07.M.Sc.2011.Ma.M Manufacture of soft cheese with multiple health benefits /	Cai01.07.07.M.Sc.2011.Ze.S Studies on improving quality of low fat ras cheese /	Cai01.07.07.M.Sc.2011.Ze.S Studies on improving quality of low fat ras cheese /	Cai01.07.07.M.Sc.2012.Do.E Effect of fortification on some properties of fermented milk /	Cai01.07.07.M.Sc.2012.Do.E Effect of fortification on some properties of fermented milk /	Cai01.07.07.M.Sc.2012.Mo.S Studies on some dairy products substitutes /	Cai01.07.07.M.Sc.2012.Mo.S Studies on some dairy products substitutes /	Next

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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