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1.
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Quality improvement of yoghurt drink by using some modern applications [computer file]/ Belagia Gerges Farag Harmella by Language: English Summary language: Arabic
Publication details: 2013
Dissertation note: Thesis (M.S.)--Tanta University, 2013.
Other title:
  • تحسين جودة مشروب اليوغورت باستخدام بعض التطبيقات الحديثة.
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Availability: Items available for loan: Main (1)Call number: CD-3450.

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2.
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Chemical composition and some properties of yoghurt drink with fruit [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التركيب الكيميائي و بعض خواص مشروب اليوجورت بالفاكهة.
In: Zagazig journal of agricultural research 2009.v.36(1)
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3.
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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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4.
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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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5.
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Comparative studies on the microbial load of flavoured and unfla voured drinking yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة مقارنة على الحمل الميكروبي لمشروب اللبن الزبادي المصري المطعم وغير المطعم.
In: Alexandria Journal of Food Science and technology 2005.v.2(2)
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6.
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A study on the use of some commercial stabilizers to improve quality of zabady drink [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • دراسة على استخدام بعض المثبتات لتحسين جودة مشروب الزبادي.
In: Journal of Agricultural Research Kafrelsheikh Univeristy 2008.v.34(1)
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7.
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Novel probiotic adjunct cultures for the production of fruit-flavoured drinkable yoghurt [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مزارع جديدة مساعدة من البكتريا الداعمة للحيوية لانتاج مشروب الزبادى المطعم بالفاكهة
In: Egyptian Journal of Food Science, 2020 v.48
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Availability: Items available for loan: Main (1)Call number: ART EJFS V48 No1 20.

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8.
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Preparation of functional yoghrt drink fortified with Moringa oliefera leaves [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تحضير مشروب زبادي وظيفي باستخدام اوراق نبات المورنجه
In: Mansoura University Journal of Food and Dairy Sciences 2021.v.12(9)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V12 No9 3.

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9.
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Production of a functional yogurt drink enriched with black rice beverage [electronic resource] by Language: English Summary language: Arabic
Publication details: 2024
Other title:
  • إنتاج مشروب زبادي وظيفي غني بمشروب الأرز الأسود
In: Mansoura University Journal of Food and Dairy Sciences 2024.v.15(4)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V15 No4 1.

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