Ultrafiltered and diafiltered skim milk retentates in yogurt-making : composition, physical properties and sensory evaluation
dc.contributor.author | Khan, Muhammad Mahabub A. | en_US |
dc.date.accessioned | 2013-03-05T17:34:45Z | |
dc.date.available | 2013-03-05T17:34:45Z | |
dc.date.issued | 1990 | en_US |
dc.degree.discipline | Food Science | en_US |
dc.degree.level | Master of Science (M.Sc.) | en_US |
dc.description.abstract | en_US | |
dc.format.extent | xv [i.e. xvii], 187 [i.e. 188] leaves : | en_US |
dc.identifier | ocm72780576 | en_US |
dc.identifier.uri | http://hdl.handle.net/1993/17297 | |
dc.language.iso | eng | en_US |
dc.rights | open access | en_US |
dc.title | Ultrafiltered and diafiltered skim milk retentates in yogurt-making : composition, physical properties and sensory evaluation | en_US |
dc.type | master thesis | en_US |
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