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.
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| מחברים אחרים: | |
| פורמט: | Thesis |
| שפה: | English |
| יצא לאור: |
BRAC University
2015
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| גישה מקוונת: | http://hdl.handle.net/10361/4232 |