Technological and physico-chemical studies on fruit yoghurt
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 637.14 S41T
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 637.14 S41T (Browse shelf(Opens below)) | Not for loan | 137168 | ||
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Mohinder Singh Randhawa Library | T 637.14 S41T (Browse shelf(Opens below)) | Not for loan | 137169 |
Three different types of buffalo milks viz. standardised (Fat 45%) tonned (fat 30%), and double tonned (Fat 15%) with SNF 9 percent were used for the preparation of yoghurt. Various stabilizers and additives VIZ gelatin, sodium hexametaphosphate (SHMP), g
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