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Studies on flavoured yoghurt / Essam Hassan Emam Hebeishey ; Supervised Abouelsamh Mohamed Mehriz , Sherin Abdelgawad Emam Aboudawood

By: Contributor(s): Language: Eng Publication details: Cairo : Essam Hassan Emam Hebeishey , 2008Description: 129P. : charts ; 25cmOther title:
  • دراسات على الزبادى المطعم [Added title page title]
Subject(s): Online resources: Available additional physical forms:
  • Issued also as CD
Dissertation note: Thesis (M.Sc.) - Cairo University - Faculty Of Agriculture - Department Of Dairy Summary: The pumpkin yoghurt containing 1.5percent pumpkin solids stands first and is recommended side by side with strawberry yoghurts and 1.5percent carrot solids yoghurt these recommended yoghurts could be considered as a good source of antioxidats in addition to sufficient counts of bifidobacterium lactis Bb - 12 and provide a wide range of health benefits
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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.2008.Es.S (Browse shelf(Opens below)) Not for loan 01010110049105000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.07.07.M.Sc.2008.Es.S (Browse shelf(Opens below)) 49105.CD Not for loan 01020110049105000

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

The pumpkin yoghurt containing 1.5percent pumpkin solids stands first and is recommended side by side with strawberry yoghurts and 1.5percent carrot solids yoghurt these recommended yoghurts could be considered as a good source of antioxidats in addition to sufficient counts of bifidobacterium lactis Bb - 12 and provide a wide range of health benefits

Issued also as CD

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