Yoghurt was mad from cow's milk fortified with 2%skim milk powder (control).the skim milk powder was substituted with cannellini beans powder in four variants of yoghurt by using 25 , 50, 75 and 100 % in order to increase the nutritional value of the product. Control and treated variants of yoghurt was made by the conventional method . chemical, microbiological or rheological as well as Organoliptic properties were carried out . yoghurt fortified with 75%of skim milk powder was found the best treatment chemical, microbiological ,rheological and Organoliptic properties.
Abd El Aziz, M., & Abo-Srea', M. (2012). QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.). Journal of Food and Dairy Sciences, 3(3), 163-172. doi: 10.21608/jfds.2012.75343
MLA
M. E. Abd El Aziz; M. M. Abo-Srea'. "QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)", Journal of Food and Dairy Sciences, 3, 3, 2012, 163-172. doi: 10.21608/jfds.2012.75343
HARVARD
Abd El Aziz, M., Abo-Srea', M. (2012). 'QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.)', Journal of Food and Dairy Sciences, 3(3), pp. 163-172. doi: 10.21608/jfds.2012.75343
VANCOUVER
Abd El Aziz, M., Abo-Srea', M. QUALITY AND SHELF LIFE PROPERTIES OF YOGHURT FORTIFIED WITH CANNELLINI BEANS POWDER (Phaseolus vulgaris L.). Journal of Food and Dairy Sciences, 2012; 3(3): 163-172. doi: 10.21608/jfds.2012.75343
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