A carregar...
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: | |
|---|---|
| Outros Autores: | |
| Formato: | Ph.D Thesis |
| Idioma: | Undetermined |
| Publicado em: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
|
Kerala Agricultural University
| Área/Cota: |
637 MAG/QU |
|---|---|
| Cód. Barras: | Informação em tempo real indisponível |