Potential of milk fat globule membrane fragments to improve the quality of set yoghurt :

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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...

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Bibliografiske detaljer
Hovedforfatter:	Odalapo, Ibitoye Joshua
Format:	Bog
Sprog:	Undetermined
Udgivet:	Cần Thơ Trường Đại học Cần Thơ 2019
Fag:	Yogurt industry,Công nghiệp sữa chua
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

Lignende værker

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