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

Lignende værker

• Development of good quality of yogurt in terms of texture, flavor, food value and low cost and determining the fat percentage of milk and yogurt
  af: Modhu, Anila Labonnya
  Udgivet: (2017)
• Microbiological qualities of some foods sold in the street and in the mid-level and high-level restaurants
  af: Asma Binte Afzal
  Udgivet: (2014)
• Development of a cost effective medium for enhanced production of Bacillus thuringiensis δ-endotoxin
  af: Bhowmik, Anamika
  Udgivet: (2015)
• Evaluation of antibacterial, antioxidant and toxicological activities of crude extracts of Calotropis gigantean, Mimosa pudica, Achyranthes aspera and Hibiscus rosa-siensis variety: Kalyani from Faridpur, Bangladesh
  af: Nushrat, Nayeema
  Udgivet: (2011)
• Visual Texture
  af: Haindl
  Udgivet: (2013)