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.

Bibliografski detalji
Glavni autor:	Hossain, Nushrat
Daljnji autori:	Choudhury, Prof. Dr. Naiyyum
Format:	Disertacija
Jezik:	English
Izdano:	BRAC University 2015
Teme:	Biotechnology
Online pristup:	http://hdl.handle.net/10361/4232

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