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21.
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Effect of two types of fat replacers on the quality properties of low-fat probiotic yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة تأثير نوعين من بدائل الدهن على جودة اليورغورت الحيوى منخفض الدهن.
In: Zagazig Journal of Agricultural Research 2008.v.35(3)
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22.
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Production and properties of probiotic low-fat frozen yoghurt (zabady) with alive bifidobacteria bifidum [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج وخواص اليوجورت(الزبادى)المجمد الحيوى المنخفض الدهن المحتوى على بكتريا البيفيدو الحية.
In: Minufiya journal of agricultural research 2008.v.33(6)
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23.
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Production of Yoghurt fortified by hull-less Barley flour [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج زبادى مدعم بدقيق الشعير العارى.
In: Egyptian Journal of Agricultural Research 2008.v.86 (2)
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24.
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Effect of some probiotic strains on lipid metabolism [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض سلالات بكتريا حامض الأكتيك العلاجية على ميتابوليزم اللبيدات الكلية.
In: Veterinary Medical Journal 2007.v.55(3)
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25.
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Production of healthy yoghurt by using aqueous extract of garlic [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إنتاج زبادىصحى بإستخدام المستخلص المائى للثوم.
Arab Universities Journal of Agricultural Science 2010.v.18(1)
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26.
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Manufacture of yoghurt from cow's milk fortified with butter milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تصنيع اليوجورت من اللبن البقرى المدعم باللبن الخض المجفف.
In: Minufiya journal of agricultural research 2010.v.35(1)
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27.
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Production of low or free fat yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أنتاج زبادى منخفض أو خالى الدسم.
In: Minufiya journal of agricultural research 2010.v.35(1)
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28.
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Manufacture of low fat prebiotic yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تصنيع اليوجورت الداعم للحيوية.
In: Minufiya journal of agricultural research 2010.v.35(1)
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29.
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Biological evaluation of Cow's milk yoghurt fortified with different sources of milk proteins [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الحيوى ليوجهورت اللبن البقري المدعم بمصادر مختلفة لبروتينات اللبن.
In: Annals of Agricultural Science 2007.v.52(1)
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30.
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Study of the quality of zabady drink made by different exopolysaccharides [electronic resource]. by Language: English, ra
Other title:
  • دراسةعلى جودة مشروب الزبادى المصنع باستخدام بادئات منتجة للسكريات العديدة.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(1)
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31.
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The use of camel's milk in making yoghurt drink [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام لبن النوق فى صناعة مشروب اليوغورت.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part A
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32.
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Utilization of whey protein in yogurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أستخدام بروتينات الشرش فى تدعيم الزبادى.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (5)Part A
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33.
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Effect of adding transglutaminase on the properties of fermented milk [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير إضافة ترانس جلوتامينيز على خواص الألبان المتخمرة.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (8)
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34.
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Use of exopolysaccharide producing Streptococcus thermophilus in improving reduced-fat labneh [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • استخدام بكتريا الاستربتوكوكس ثرموفيلس المنتجة للسكريات الخارجية العديدة فى تحسين اللبنة منخفضة الدهن.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part A
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35.
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Enhancement of probiotic viability in bio-yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين حيوية البكتريا الداعمة للحيوية فى الزبادى.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(6)Part A
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36.
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Quality of yoghurt made from buffalo milk and retentate as affected with the fortification with skim milk powder and retentate powder [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير تدعيم الألبان المختمرة المصنعة من اللبن الجاموسي ومركز اللبن باللبن الفرز المجفف ومركز اللبن المجفف علي جودة الألبان المختمرة.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(10)
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37.
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Quality of yoghurt as affected by replacement of milk fat with palm oils. [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أثر أستبدال دهن اللبن بنسب مختلفة من زيت النخيل علي جودة اللبن المختمر أثناء التخزين.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(10)
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38.
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Production of carbonated probiotic stirred yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • أنتاج اليوغورت المقلب الداعم للحيوية والمعامل بثاني أكسيد الكربون.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(10)
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39.
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Utilization of Xanthan gum in the manufacture of peanut yoghurt like - product [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الأستفادة من صمغ الزانثان فى تصنيع شبية اليوجهورت من الفول السودانى.
In: Mansoura university journal of agricultural sciences 2008.v.33(12)
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40.
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Effect of yoghurt and soy-yoghurt containing bifidobacteria on enhancing the calcium bioavailability. and bone ineralization in rats [electronic source] by Language: English Summary language: Arabic
Other title:
  • تأثير الزبادي وزبادي الصويا المحتوية علي بكتريا البيفيدو علي الاتاحة الحيوية للكالسيوم وتكلس العظام في الفئران.
In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)
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