Potential of milk fat globule membrane fragments to improve the quality of set yoghurt : Master’s dissertation submitted in partial fulfilment of the requirements for the Degree of Master in Food Technology
Lacprodan®PL20, a material rich in protein and polar lipids, was incorporated into processed milk and raw milk to produce set yoghurt. The set yoghurts were prepared using 2%, 4%, and 6% Lacprodan®PL20 concentrations, but the control sample was only supplemented with skim milk powder. The effect of...
Đã lưu trong:
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| Formáid: | Leabhar |
| Teanga: | Undetermined |
| Foilsithe: |
Cần Thơ
Trường Đại học Cần Thơ
2019
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| Ábhair: | |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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