Carregant...
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...
| Autor principal: | |
|---|---|
| Altres autors: | |
| Format: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicat: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
|
Kerala Agricultural University
| Signatura: |
637 MAG/QU |
|---|---|
| Còpia | Comprovació en temps real no disponible |