Effect of fat replacers on the quality characteristics of non fat yoghurt

類似資料

• Preparation of low fat shrikhand from goat milk
  著者:: Nima Shaji 14-MSVM-10
  出版事項: (2016)
• Formulation and quality evaluation of non fat functional youghurt fortified with fruit pulp
  著者:: Arun P Kariat
  出版事項: (2015)
• Development and quality evaluation of synbiotic yoghurt prepared with oat flour and probiotic bifidobacterium bifidum
  著者:: Reshma,E K 14-MSVM-13
  出版事項: (2016)
• Preparation of folate enriched yoghurt by employing lactic acid bacteria
  著者:: Sree Rekha,R 14-MSVM-14
  出版事項: (2016)
• Development and quality evaluvation of paneer fortified with vitamin C from malphigia glabra linn.Extract
  著者:: Anjali,J
  出版事項: (2015)