PRODUCTION OF PROBIOTIC LOW-CALORIE FROZEN YOGHURT
MERANDA ABD EL-MEGALY TAWFEK;
Abstract
Objectively, the aim of this research was conducted to study the
manufacture possibility of reduced caloric yoghurt and hence frozen
yoghurt via proportional fat and/or lactose and even sucrose replacement
in relation to dietetical, bacterial, biochemi
manufacture possibility of reduced caloric yoghurt and hence frozen
yoghurt via proportional fat and/or lactose and even sucrose replacement
in relation to dietetical, bacterial, biochemi
Other data
| Title | PRODUCTION OF PROBIOTIC LOW-CALORIE FROZEN YOGHURT | Other Titles | إنتاج يوجهورت مجمد حيوى منخفض السعرات الحراریة | Authors | MERANDA ABD EL-MEGALY TAWFEK | Keywords | PRODUCTION OF PROBIOTIC LOW-CALORIE FROZEN YOGHURT | Issue Date | 2012 | Description | Objectively, the aim of this research was conducted to study the manufacture possibility of reduced caloric yoghurt and hence frozen yoghurt via proportional fat and/or lactose and even sucrose replacement in relation to dietetical, bacterial, biochemi |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 109250Binder3.pdf | 243.04 kB | Adobe PDF | View/Open |
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