Development of improved quality Yogurt in terms of texture, flavor, food value and low cost

Development of improved quality Yogurt in terms of texture, flavor, food value and low cost

This thesis report is submitted in partial fulfillment of the requirement for the degree of Masters of Science in Biotechnology, 2015.

Sonraí bibleagrafaíochta
Príomhchruthaitheoir:	Hossain, Nushrat
Rannpháirtithe:	Choudhury, Prof. Dr. Naiyyum
Formáid:	Tráchtas
Teanga:	English
Foilsithe / Cruthaithe:	BRAC University 2015
Ábhair:	Biotechnology
Rochtain ar líne:	http://hdl.handle.net/10361/4232

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