Study the effect of texture agents on yogurt’s quality

The effect of presence of gelatin, pectin and starch with 0.5% and carrageenan 0.2% in the yogurt had been studied. Many tests techniques as viscosity, penetration for yogurt gel, whey separation and sensory evaluation had been established and compared.

Studying the possibility of Using a Digital Camera in Estimating Soil Color and its Relationship with some of the Soil Properties

This research aimed to study the possibility of using a digital camera in estimating soil color and compare it with Munsell soil color chart, and then study the correlation between soil color as important classification properties and soil content of organic matter, soil content of total carbonate and soil Texture.