Effect of whey solids fortification on the quality of soy based yoghurt
Amardeep Kaur
Effect of whey solids fortification on the quality of soy based yoghurt - Food Science & Technology - Ludhiana PAU 2007 - 82L.: 29cm.
The investigation was undertaken to study the rate of acid development and physico-chemical and sensory characteristics of yoghurt prepared from milk-soymilk and soy-whey blends supplemented with dried dairy ingredients (DDI) i.e. SMP, WPC35 and WPC 60. M
WHEY PRODUCTS
SKIM MILK SOYBEAN PRODUCTS WHEY PRODUCTS
T 664.726 A45E
Effect of whey solids fortification on the quality of soy based yoghurt - Food Science & Technology - Ludhiana PAU 2007 - 82L.: 29cm.
The investigation was undertaken to study the rate of acid development and physico-chemical and sensory characteristics of yoghurt prepared from milk-soymilk and soy-whey blends supplemented with dried dairy ingredients (DDI) i.e. SMP, WPC35 and WPC 60. M
WHEY PRODUCTS
SKIM MILK SOYBEAN PRODUCTS WHEY PRODUCTS
T 664.726 A45E