Supplementation of Yoghurt with Kawal

Alla-Gabo, Wod Ahmed; Supervisor, -Mhadi Abbas saaed Shakak

dc.contributor.author	Alla-Gabo, Wod Ahmed
dc.contributor.author	Supervisor, -Mhadi Abbas saaed Shakak
dc.date.accessioned	2018-01-22T10:35:14Z
dc.date.available	2018-01-22T10:35:14Z
dc.date.issued	2017-10-25
dc.identifier.citation	Alla-Gabo, Wod Ahmed. Supplementation of Yoghurt with Kawal \ Wod Ahmed Alla-Gabo ; Mhadi Abbas saaed Shakak .- Khartoum: Sudan University of Science and Technology, College of Agricultural Studies, 2017 .- 39 p. :ill. ;28cm .- Search Bachelor	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/20120
dc.description	Search Bachelor	en_US
dc.description.abstract	I conducted atrial to supported the yoghurt with kawal after knowing the nutritional value of kawal and yoghurt . I found that the amount of protein in the kawal is higher than the quantity of yoghurt . The percentage of protein in kawal was 9.62%. I also analyzed the fat percentage and found 5.23%. This analysis is to increase the nutritinal value of kawal and to compensate for protein deficiency in the poor embryo.	en_US
dc.description.sponsorship	Sudan University of Science & Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	Agricultural Studies	en_US
dc.subject	Food Science and Technology	en_US
dc.subject	Yoghurt with Kawal	en_US
dc.title	Supplementation of Yoghurt with Kawal	en_US
dc.title.alternative	تدعيم الزبادي بالكول	en_US
dc.type	Thesis	en_US