PERFORMANCE OF SOME PHYSIOLOGICAL ACTIVE INGREDIENTS AND CARBONATION TECHNIQUE IN FERMENTED MILK INDUSTRY
HEBA EL-SAYED ZAIN EL-DEIN SALAM;
Abstract
The aim of this research was conducted to study the several yoghurt attributes, whether cultured with the ordinary bacterial starter culture (BSC) or the gut bacterial strains in relation to the fortification with any one of physiological active ingredien
Other data
| Title | PERFORMANCE OF SOME PHYSIOLOGICAL ACTIVE INGREDIENTS AND CARBONATION TECHNIQUE IN FERMENTED MILK INDUSTRY | Authors | HEBA EL-SAYED ZAIN EL-DEIN SALAM | Keywords | PERFORMANCE OF SOME PHYSIOLOGICAL ACTIVE INGREDIENTS AND CARBONATION TECHNIQUE IN FERMENTED MILK INDUSTRY | Issue Date | 2012 | Description | The aim of this research was conducted to study the several yoghurt attributes, whether cultured with the ordinary bacterial starter culture (BSC) or the gut bacterial strains in relation to the fortification with any one of physiological active ingredien |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 112710p6797.pdf | 371.67 kB | Adobe PDF | View/Open |
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