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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| Materialtyp: | Lärdomsprov |
| Språk: | English |
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BRAC University
2015
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| Länkar: | http://hdl.handle.net/10361/4232 |