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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
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| dc.contributor.author | Abou Jaoude, Maya George |
| dc.date.accessioned | 2012-06-13T06:45:39Z |
| dc.date.available | 2012-06-13T06:45:39Z |
| dc.date.issued | 1999 |
| dc.identifier.uri | http://hdl.handle.net/10938/5652 |
| dc.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 |
| dc.description | Bibliography : leaves 89-91 |
| dc.description.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 |
| dc.format.extent | xv, 91 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004006 AUBNO |
| dc.subject.lcsh | Milk -- Pasteurization |
| dc.subject.lcsh | Alginates |
| dc.subject.lcsh | Whey |
| dc.subject.lcsh | Yogurt |
| dc.title | Effect of pasteurization and addition of whey proteins and alginates on the sensory and microbiological quality of yoghurt - by Maya George Abou Jaoude |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
