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.

Detaylı Bibliyografya
Yazar: Hossain, Nushrat
Diğer Yazarlar: Choudhury, Prof. Dr. Naiyyum
Materyal Türü: Tez
Dil:English
Baskı/Yayın Bilgisi: BRAC University 2015
Konular:
Online Erişim:http://hdl.handle.net/10361/4232