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1.
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Studies on the bacterial fermentation of soy milk and its effect on the production of soy milk based yoghurt [microform]/ Farag Ali Saleh Ibrahim. by
Publication details: 1997
Dissertation note: Thesis (M.S.)-- Cairo University,1997.
Other title:
  • دراسات على التخمر البكتيرى للبن الصويا و تاثيرة على انتاج زبادى الصويا.
Availability: Items available for loan: Main (1)Call number: THESIS S-6719.

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2.
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Some aspects of manufcturing and some properties of low callorie zabady [microform]/ Susu Mousad Ahmed El-Asfory. by
Publication details: 1999
Dissertation note: Thesis (M.S.)--Tanta University,1999.
Other title:
  • دراسة على تصنيع بعض خواص الزبادى منخفض السعرات الحرارية.
Availability: Items available for loan: Main (1)Call number: THESIS S-6900.

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3.
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Study on the manufacture and properties of zabady drink [microform]/ Hamed El-Said Abd EL-Razek Hatem. by
Publication details: 1996
Dissertation note: Thesis (M.S.)--Tanta University,1996.
Other title:
  • دراسة على تصنيع و خواص مشروب الزبادى.
Availability: Items available for loan: Main (1)Call number: THESIS S-6933.

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4.
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Study on use of soya bean in manufacturing of yoghurt and cheese [computer file]/ Ahmed Mohamed Hassanein Hassanein. by Language: English Summary language: Arabic
Publication details: 2003
Dissertation note: Thesis (Ph.D.)--Suez Canal University,2003.
Other title:
  • دراسة عن استخدام فول الصويا والجبن.
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Availability: Items available for loan: Main (1)Call number: CD-1713.

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5.
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Manufacturing of zabady by adding some natural herbs [computer file]/ Sobhey Mikhael Sobhey Ghaly by Language: English, ra
Publication details: 2011
Dissertation note: Thesis (M.S.) -- Damanhour University, 2011 .
Other title:
  • تصنيع الزبادى بإضافة بعض الأعشاب الطبيعية.
Online resources:
Availability: Items available for loan: Main (1)Call number: CD-3224.

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6.
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7.
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Manufacture of yoghurt from cow's milk fortified with trypsin modified whey proteins [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تصنيع اليوجورت من اللبن البقري المدعم ببروتينات الشرش المعدلة بإنزيم التربسسين.
In: Minufiya journal of agricultural research 2009.v.34(4)
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8.
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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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9.
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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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10.
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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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11.
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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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12.
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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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13.
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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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14.
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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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15.
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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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16.
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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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17.
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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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18.
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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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19.
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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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20.
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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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