Supplementation of Yoghurt with Kawal

Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/20120

Title:	Supplementation of Yoghurt with Kawal
Other Titles:	تدعيم الزبادي بالكول
Authors:	Alla-Gabo, Wod Ahmed Supervisor, -Mhadi Abbas saaed Shakak
Keywords:	Agricultural Studies Food Science and Technology Yoghurt with Kawal
Issue Date:	25-Oct-2017
Publisher:	Sudan University of Science and Technology
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
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.
Description:	Search Bachelor
URI:	http://repository.sustech.edu/handle/123456789/20120
Appears in Collections:	Bachelor of Agricultural Studies

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