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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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| 格式: | Ph.D Thesis |
| 語言: | Undetermined |
| 出版: |
Mannuthy
Department of Dairy Science, College of Veterinary and Animal Sciences
2003
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Kerala Agricultural University
| 索引號: |
637 MAG/QU |
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| 復印件 | Live Status Unavailable |