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.

Detalles Bibliográficos
Autor Principal: Modhu, Anila Labonnya
Outros autores: Hossain, Dr. Mahboob
Formato: Thesis
Idioma:English
Publicado: BRAC University 2017
Subjects:
Yogurt
Food value
Fat percentage
Milk and yogurt
Acceso en liña:http://hdl.handle.net/10361/7890

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