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.
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| Format: | Abschlussarbeit |
| Sprache: | English |
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BRAC University
2017
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| Online Zugang: | http://hdl.handle.net/10361/7890 |