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

Simple item page
dc.contributor.authorAtamian, Samson Khatchig
dc.contributor.departmentDepartment of Nutrition and Food Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date2010
dc.date.accessioned2012-06-13T07:33:10Z
dc.date.available2012-06-13T07:33:10Z
dc.date.issued2010
dc.descriptionThesis (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.descriptionBibliography : leaves 86-90.
dc.description.abstractConcentrated 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.extentxiv, 90 leaves : ill. 30 cm.
dc.identifier.urihttp://hdl.handle.net/10938/8512
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:005416 AUBNO
dc.subject.lcshYogurt
dc.subject.lcshLabneh
dc.subject.lcshDairy products -- Sensory evaluation
dc.subject.lcshFood -- Fat content
dc.titleThe 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.typeThesis

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
st-5416.pdf
Size:
23.05 MB
Format:
Adobe Portable Document Format
Download

Collections

AUB Students' Theses, Dissertations, and Projects