الفهرس 
المقدمةOnly 14 pages are availabe for public view
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Abstract
The present study was categorized in the three following parts :
1-Impact of heat treatment and Ph on the compatibility and some properties of milk-pectin mixtures.
2-Impact of different pectin types on the rheologoical and physical properties of youghurt gel.
3-The rheologoical and physical properties of youghurt gel made from heat-treated milk pectin-mixtures.