Physicochemical properties and sensory quality of bioyoghurt made from peanut milk fortified with fructooligosaccharide
Other Title(s)
الخواص الفيزو- كيمائية و الجودة الحسية لليوجهورت الحيوي المصنع من لبن فول السوداني المدعم بالفراكتو اوليجو سكريد
Source
Zagazig Journal of Agricultural Research
Issue
Vol. 41, Issue 1 (28 Feb. 2014), pp.97-106, 10 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2014-02-28
Country of Publication
Egypt
No. of Pages
10
Main Subjects
American Psychological Association (APA)
Hassanin, Mahitab Fawzi Ramadan& Rabi, Abd al-Hamid Muhammad Hasan& Abd al-Baqi, Atiyyah Abd al-Muti& Abd al-Wahid, al-Sayyid Muhammad. 2014. Physicochemical properties and sensory quality of bioyoghurt made from peanut milk fortified with fructooligosaccharide. Zagazig Journal of Agricultural Research،Vol. 41, no. 1, pp.97-106.
https://search.emarefa.net/detail/BIM-817417
Modern Language Association (MLA)
Abd al-Baqi, Atiyyah Abd al-Muti…[et al.]. Physicochemical properties and sensory quality of bioyoghurt made from peanut milk fortified with fructooligosaccharide. Zagazig Journal of Agricultural Research Vol. 41, no. 1 (2014), pp.97-106.
https://search.emarefa.net/detail/BIM-817417
American Medical Association (AMA)
Hassanin, Mahitab Fawzi Ramadan& Rabi, Abd al-Hamid Muhammad Hasan& Abd al-Baqi, Atiyyah Abd al-Muti& Abd al-Wahid, al-Sayyid Muhammad. Physicochemical properties and sensory quality of bioyoghurt made from peanut milk fortified with fructooligosaccharide. Zagazig Journal of Agricultural Research. 2014. Vol. 41, no. 1, pp.97-106.
https://search.emarefa.net/detail/BIM-817417
Data Type
Journal Articles
Language
English
Record ID
BIM-817417
