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
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.
Bibliography : leaves 86-90.