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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...
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| Tác giả khác: | |
| Định dạng: | Ph.D Thesis |
| Ngôn ngữ: | Undetermined |
| Được phát hành: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
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Kerala Agricultural University
| Số hiệu: |
637 MAG/QU |
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| Sao chép | Trạng thái trực tiếp không khả dụng |