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Effect of skim milk powder substitution with barley flour on the properties of probiotic fruit flavored stirred yoghurt [electronic resource].

By:

Ghonaimy, A. G

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Language: English Summary language: Arabic Description: p.93-104Other title:

تأثير استبدال اللبن الفرز بدقيق الشعير على خواص الزبادى المقلب والمنكهة بالفواكه [Added title page title]

Uniform titles:

Annals of agricultural science, Moshtohor, 2009 v.47 (2) [electronic resource].

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Summary: This study aimed to investigate the effect of skim milk powder substitution with barley flour on chemical, microbiological and sensory properties of probiotic fruit flavored stirred yoghurt.

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This study aimed to investigate the effect of skim milk powder substitution with barley flour on chemical, microbiological and sensory properties of probiotic fruit flavored stirred yoghurt.

Summary in Arabic.

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