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Effect of pasteurization and addition of whey proteins and alginates on the sensory and microbiological quality of yoghurt - by Maya George Abou Jaoude

Effect of pasteurization and addition of whey proteins and alginates on the sensory and microbiological quality of yoghurt - by Maya George Abou Jaoude

Abou Jaoude, Maya George
URI: http://hdl.handle.net/10938/5652
Date: 1999

Abstract:

Yoghurt (Laban) is one of the most consumed products in Lebanon But has the drawback of having a relatively short shelf life, even under refrigeration For the purpose of increasing its shelf life and availability to the consumer, trials were made to paste

Description:

 
Thesis (M.S.)--American University of Beirut. Department of Food Technology and Nutrition, 1999;"Advisor: Dr. Raja Tannous, Professor, Food Technology and Nutrition--Member of Committee: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutritio
 
Bibliography : leaves 89-91
 

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