Improvement in the quality of the dried fermented milk product, oggtt

Journal of Dairy Research

Volumn 54, Issue 3, 1987, Pages 429-435

  Al Ruqaie, Ibrahim M ^a   El Nakhal, Hamza M ^a   Wahdan, Ahmed N ^a  

^a KING FAISAL UNIVERSITY   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84974080771     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029900025619     Document Type: Article

References (7)

1. El-Erian, A. F. M. 1979 Studies on oggtt. In Biological Aspects of Saudi Biological Society (Proceedings, 3rd Conference, King Faisal University, Al-Hassa, Saudi Arabia) pp. 7–13
2. El-Ruqaie, I. M. & El-Nakhal, H. 1986 ‘Tamaroggtt’ a new product from date and oggtt. In Date Palm [Proceedings, 2nd Symposium, King Faisal University, Hofuf, Saudi Arabia) (In press)
3. Jacobs, M. B. 1958 The Chemical Analysis of Foods and Food Products 3rd edn (reprinted 1973) pp. 21–34. Huntington, NY: Robert E. Krieger Publishing Co.
4. Miah. M. A. H., Sohail, M. A., Mukhtah, A. M. S. & Al-Bakhsh, A. S. 1983 The standards and standardization in the manufacture of oggtt (oqt)-an indigenous dairy product of Saudi Arabia. Research report submitted to Scientific Council of King Faisal University. Hofuf, Saudi Arabia
5. Pearson. D. 1976 Chemical Analysis of Food 7th edn pp. 14–15, 112–127, 480. Edinburgh: Churchill Livingstone
6. Snedecor. G. W. & Cochran, W. G. 1967 Statistical Methods 6th edn. Ames, IA: Iowa State University Press
7. Stone, H. & Sidel, J. L. 1985 Sensory Evaluation Practices pp. 76–78. New York: Academic Press