IMPROVEMENT OF YOGHURT EFFICIENCY AS A FUNCTIONAL FOOD
REHAB HAMED GAB-ALLAH GAB-ALLAH;
Abstract
Objectively, the multifunctional advantages of milk glycoproteins (GP) motivated the aim of this study to find out to what extent could be the distinctly market quality of conventional or bioyoghurt more improved when its milk was fortified with any type
Other data
| Title | IMPROVEMENT OF YOGHURT EFFICIENCY AS A FUNCTIONAL FOOD | Other Titles | تحسين فاعلية اليوجهورت كغذاء وظيفى | Authors | REHAB HAMED GAB-ALLAH GAB-ALLAH | Keywords | IMPROVEMENT OF YOGHURT EFFICIENCY AS A FUNCTIONAL FOOD | Issue Date | 2011 | Description | Objectively, the multifunctional advantages of milk glycoproteins (GP) motivated the aim of this study to find out to what extent could be the distinctly market quality of conventional or bioyoghurt more improved when its milk was fortified with any type |
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