Yüklüyor......
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...
| Yazar: | |
|---|---|
| Diğer Yazarlar: | |
| Materyal Türü: | Ph.D Thesis |
| Dil: | Undetermined |
| Baskı/Yayın Bilgisi: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
|
Kerala Agricultural University
| Yer Numarası: |
637 MAG/QU |
|---|---|
| Kopya Bilgisi | Konumu erişilebilir değil. |