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dc.contributor.advisorZakhem, Henri Elen_US
dc.contributor.authorDahdah, Anthonyen_US
dc.contributor.authorFrangieh, Laraen_US
dc.descriptionIncludes bibliographical references (p.64-67).en_US
dc.descriptionSupervised by Dr. Henri El Zakhem.en_US
dc.description.abstractDue to that environmental issue are having more attention in recent years, the removal of whey produced in the dairy processes has been the most important problem in the dairy industry because whey is considered as a by-product and dumped in sewage. Production of a new baby food with good nutritional, sensory and storage properties and acceptable to consumers using the cheese whey, and increasing the economical and commercial value of whey, which is considered as by-product, were our concerns. Three types of whey mixtures were obtained by mixing whey and apple, whey and banana as well as whey, apple and banana.en_US
dc.description.statementofresponsibilityBy Anthony Dahdah, Lara Frangiehen_US
dc.format.extentx, 67 p. :ill., tables ;30 cmen_US
dc.rightsThis object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holderen_US
dc.subject.lcshBaby Foodsen_US
dc.subject.lcshNew productsen_US
dc.subject.lcshDairy productsen_US
dc.titleFormulation of new baby food producten_US
dc.contributor.departmentDepartment of Chemical Engineeringen_US
dc.contributor.facultyFaculty of Engineeringen_US
dc.contributor.institutionUniversity of Balamanden_US
dc.description.degreeMS in Chemical Engineeringen_US
Appears in Collections:UOB Theses and Projects
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