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

Những quyển sách tương tự

• 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
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  Được phát hành: (2017)
• Microbiological qualities of some foods sold in the street and in the mid-level and high-level restaurants
  Bằng: Asma Binte Afzal
  Được phát hành: (2014)
• Development of a cost effective medium for enhanced production of Bacillus thuringiensis δ-endotoxin
  Bằng: Bhowmik, Anamika
  Được phát hành: (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
  Bằng: Nushrat, Nayeema
  Được phát hành: (2011)
• Visual Texture
  Bằng: Haindl
  Được phát hành: (2013)