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.

Dades bibliogràfiques
Autor principal: Hossain, Nushrat
Altres autors: Choudhury, Prof. Dr. Naiyyum
Format: Thesis
Idioma:English
Publicat: BRAC University 2015
Matèries:
Accés en línia:http://hdl.handle.net/10361/4232