Abdel - Rafee, S.  <br/><br/>
Yoghurt for athletic people. 
 الزبادي لفئة الرياضيين. 

 - p.127-139. 
<br/><br/>Includes references. 
<br/><br/> Buffaloe's concentrated yoghurt was made by using different levels of Na-caseinate or wheat germ (0.5%,1.0% and 1.5%). The obtained concentrated yoghurt of the all treatments had sufficient energy which is suitable to consume during training or sporting time. Concentrated yoghurt fortified with 1.0% Na-caseinate or 0.5% wheat germ gave the highest score for flavour, body & texture and appearance. A TS culture was used in this work. 
<br/><br/><br/>Summary in Arabic. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Yogurt industry.<br/>Wheat germ<br/>Athletic