লোডিং...
Quality assessment of misty dahi prepared from filled milk
A trial was conducted to assess the suitability of incorporating coconut fat as coconut cream in misty dahi at various levels and the properties of the product were studied. The physico-chemical properties such as titrable acidity, pH , total solids, setting time, protein, curd tension etc. and o...
| প্রধান লেখক: | |
|---|---|
| অন্যান্য লেখক: | |
| বিন্যাস: | Ph.D Thesis |
| ভাষা: | Undetermined |
| প্রকাশিত: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
|
Kerala Agricultural University
| ডাক সংখ্যা: |
637 MAG/QU |
|---|---|
| প্রতিলিপি | বর্তমান অবস্থা অনুপলব্ধ |