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101.
Utilization of bifidobacteria in production of concentrated yoghurt (Labneh) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام بكتريا بيفيدوباكتريم فى صناعة اليوغرت المركز(اللبنة).
In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(1)
Online resources:
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102.
Manufacture of yoghurt by adding of date palm powders [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • صناعة الزبادي بأضفة مسحوق البلح منزوع النوي.
In: Minufiya Journal of Agricultural Research 2012.v.37(5)P.1
Online resources:
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103.
Utilization of egg-shell powder as a calcium fortifier in stirred dibis probiotic yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الاستفادة من مسحوق قشر البيض لتدعيم مشروب زبادي الدبس الحيوي بالكالسيوم.
In: Assiut Journal of Agricultural Sciences 2012.v.43(1)
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104.
Viability of Escherichia coli 0157 in kareish cheese and zabady as affected by Bifidobacterium bifidium [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • حيوية ميكروب الإيشريشيا كولى فى الجبن القريش والزبادى المعامل بميكروب البافيدوبكتريم بافيديم.
In: Mansoura University Journal of Agricultural Sciences 2003.v.28(9)
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105.
Microbiological evaluation of raw, pasteurized milk and zabadi baladi after fennel honey treatment [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الميكروبيولوجى لكل من اللبن الخام والمبستر والزبادى البلدى بعد معاملته بعسل الشمر.‪‪
In: Assiut Veterinary Medical Journal 2012.v.58(135)
Online resources:
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106.
Probiotic potential of Lactobacillus plantarum isolated from zabady [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إمكانية استخدام Lactobacillus plantarum المعزولة من الزبادى كأحد الداعمات الحيوية.
In: Alexandria Journal of Food Science and technology 2012.v.9(1)
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107.
Production of a new yoghurt - like products fortified with some legumes and sweet, cereal crops and its evaluation of fungal load [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج منتجات شبيهة بالزبادى مدعمة ببعض المحاصيل السكرية والحبوب والبقوليات وتقييم الحمل الفطرى لهذه المحاصيل.
In: Mansoura University Journal of Food and Dairy Sciences 2013.v.4(4)
Online resources:
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108.
Fortification of banana stirred yogurt with calcium [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تدعيم مشروب زبادى الموز بالكالسيوم.
In: Mansoura University Journal of Food and Dairy Sciences 2013.v.4(5)
Online resources:
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109.
Preparation of bio yoghurt cereal fermented milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحضير ألبان متخمرة داعمة للحيوية مدعمة بالحبوب.
In: Alexandria Science Exchange Journal 2013.v.34(2)
Online resources:
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110.
Some chemical and physical properties of cereal fermented milk product [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • بعض الخواص الطبيعية والكيماوية للالبان المتخمرة المدعمة بالحبوب.
In: Alexandria Science Exchange Journal 2013.v.34(2)
Online resources:
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111.
Effect of substitution of buffaloes' milk by lupin seeds extract on the quality of probiotic yoghurt like products [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير استبدال اللبن الجاموسى بمستخلص بذور الترمس على جودة شبيه اليوجورت الحيوى.
In: Zagazig Journal of Agricultural Research 2013.v.40(3)
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112.
Occurrence of fungi and aflatoxins in yoghurt marketed in Zagazig city [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تواجد الفطريات والافلاتوكسينات فى الزبادى المعروض للبيع بمدينة الزقازيق.
In: Assiut Veterinary Medical Journal 2003.v.49(96)
Online resources:
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113.
Production of probiotic flavoured stirred yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج يوجهرت حيوى مطعم بالفاكهة.
In: Minufiya Journal of Agricultural Research 2002. v.27(6)
Online resources:
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114.
115.
Effect of supplementing honey to milk on starter viability and some chemical and organoleptic properties of zabadybifidum fermented milk during cold storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة تركيزات مختلفة من عسل النحل علي اللبن المتخمر المحضر بواسطة خليط من بادئ الزبادي والبكترياB.bifidum أثناء التخزين في الثلاجة.
In: Journal of Agricultural Research Tanta University 2003.v.29(4)
Online resources:
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116.
Composition and microstructure of concentrated yoghurt (Labneh) manufactured from buffaloe's milk fortified by Serigel Lp powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التركيب الكيماوى والبنائى للزبادى المركز(اللبنة) المصنعة من اللبن الجاموسى المدعم بمسحوق ال Serigel LP.
In: Minufiya Journal of Agricultural Research 2003. v.28(1)
Online resources:
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117.
Manufacture of sweetened full-fat yoghurt with different calories content [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تصنيع يوجورت محلي كامل الدسم ذو محتوى مختلف من الطاقة.
In: Arab Universities Journal of Agricultural Sciences 2014.v. 22
Online resources:
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118.
Quality of yoghurt made from cow's milk supplemented with whey proteins [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير تدعيم اللبن البقرى بواسطة بروتينات الشرش على جودة اليوجورت.
In: Minufiya Journal of Agricultural Research 2014. v.39(6)
Online resources:
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119.
A HACCP study on yoghurt manufacture [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحليل نقاط مراقبة المعدلات الحرجة فى مصانع الألبان.
In: Al-Azhar Journal of Agricultural Sciences Sector Research 2012.v.12
Online resources:
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120.
Production of low-fat labneh with coconut oil [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج لبنة منخفضة الدهن بزيت جوز الهند.
In: Al-Azhar Journal of Agricultural Sciences Sector Research 2012.v.12
Online resources:
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