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.

书目详细资料
主要作者: Hossain, Nushrat
其他作者: Choudhury, Prof. Dr. Naiyyum
格式: Thesis
语言:English
出版: BRAC University 2015
主题:
在线阅读:http://hdl.handle.net/10361/4232