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

क्यूआर कोड

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...

पूर्ण विवरण

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ग्रंथसूची विवरण
मुख्य लेखक:	Odalapo, Ibitoye Joshua
स्वरूप:	पुस्तक
भाषा:	Undetermined
प्रकाशित:	Cần Thơ Trường Đại học Cần Thơ 2019
विषय:	Yogurt industry,Công nghiệp sữa chua
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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

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