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...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	Odalapo, Ibitoye Joshua
Fformat:	Llyfr
Iaith:	Undetermined
Cyhoeddwyd:	Cần Thơ Trường Đại học Cần Thơ 2019
Pynciau:	Yogurt industry,Công nghiệp sữa chua
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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

Eitemau Tebyg

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Overcoming fragmentation in Southeast Europe : Spatial development trends and integration potential, edited by P. Getimis and G. Kafkalas : book review /
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