عنوان البحث | ملخص البحث | Research Abstract |
EFFECT OF FORTIFICATION INGREDIENTS ON THE QUALITY OF YOGHURT MADE FROM COW’S MILK | | ABSTRACT:
Effect of replacing non-fat dry milk that used to fortify cow’s milk in making yoghurt with either milk protein concentrate or whey protein concentrate or inulin were studied. Control yoghurt treatment was made from 3.0% fat c |