Normal view MARC view ISBD view

Utilization of Xanthan gum in the manufacture of peanut yoghurt like - product [electronic resource].

By:

Murad, H. A

Contributor(s):

Mohamed, Sahar H. S

Language: English Summary language: Arabic Description: p.8639-8648Other title:

الأستفادة من صمغ الزانثان فى تصنيع شبية اليوجهورت من الفول السودانى [Added title page title]

Uniform titles:

Mansoura University journal of agricultural sciences, 2008 v. 33 (12) [electronic resource].

Subject(s):

Online resources:

In: Mansoura university journal of agricultural sciences 2008.v.33(12)Summary: Peanut milk was prepared and separately supplemented with different concentrations of xanthan gum, pectin, gelatin, carrageenan, skim and whole milk.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

Peanut milk was prepared and separately supplemented with different concentrations of xanthan gum, pectin, gelatin, carrageenan, skim and whole milk.

Summary in arabic.

There are no comments on this title.

to post a comment.