Effect of whey solids fortification on the quality of soy based yoghurt

By:

Amardeep Kaur

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: Food Science & TechnologyDescription: 82L.: 29cmSubject(s):

DDC classification:

T 664.726 A45E

Summary: 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

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.726 A45E (Browse shelf(Opens below))	Not for loan		249088
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.726 A45E (Browse shelf(Opens below))	Not for loan		249089

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

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