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

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

This thesis report is submitted in partial fulfillment of the requirement for the degree of B.Sc in Microbiology, 2016.

Bibliografiska uppgifter
Huvudupphovsman: Modhu, Anila Labonnya
Övriga upphovsmän: Hossain, Dr. Mahboob
Materialtyp: Lärdomsprov
Språk:English
Publicerad: BRAC University 2017
Ämnen:
Yogurt
Food value
Fat percentage
Milk and yogurt
Länkar:http://hdl.handle.net/10361/7890

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