The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine and ovine concentrated yoghurt (Labneh) - by Samson Khatchig Atamian

Atamian, Samson Khatchig

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The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine and ovine concentrated yoghurt (Labneh) - by Samson Khatchig Atamian

Atamian, Samson Khatchig

URI: http://hdl.handle.net/10938/8512

Date: 2010

Abstract:

Concentrated yoghurt or labneh is a semisolid food produced from yoghurt by eliminating part of its water and water-soluble compounds. The modern world is oriented towards production of foods that are lower in fat content without compromising the texture

Description:

Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Science, 2010.;"Advisor: Dr. Ammar Olabi, Associate Professor, Department of Nutrition and Food Sciences--Member of Committee: Dr. Imad Toufeili, Professor, Department of Nutrition

Bibliography : leaves 86-90.

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The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine and ovine concentrated yoghurt (Labneh) - by Samson Khatchig Atamian

The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine and ovine concentrated yoghurt (Labneh) - by Samson Khatchig Atamian

Abstract:

Description:

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