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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
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| dc.contributor.author | Atamian, Samson Khatchig |
| dc.date.accessioned | 2012-06-13T07:33:10Z |
| dc.date.available | 2012-06-13T07:33:10Z |
| dc.date.issued | 2010 |
| dc.identifier.uri | http://hdl.handle.net/10938/8512 |
| dc.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 |
| dc.description | Bibliography : leaves 86-90. |
| dc.description.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 |
| dc.format.extent | xiv, 90 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:005416 AUBNO |
| dc.subject.lcsh | Yogurt |
| dc.subject.lcsh | Labneh |
| dc.subject.lcsh | Dairy products -- Sensory evaluation |
| dc.subject.lcsh | Food -- Fat content |
| dc.title | 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 |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
