טוען...
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...
| מחבר ראשי: | |
|---|---|
| מחברים אחרים: | |
| פורמט: | Ph.D Thesis |
| שפה: | Undetermined |
| יצא לאור: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
|
Kerala Agricultural University
| סימן המיקום: |
637 MAG/QU |
|---|---|
| עותק | סטטוס עדכני לא זמין |