Influence of Protein & Lipid Content on Yogurt Texture & Its Improvement by Monitoring the pH, Viscosity, Total Solid and Method Used During Its Fermentation Process

 




 

Low, Chai Yuan (2012) Influence of Protein & Lipid Content on Yogurt Texture & Its Improvement by Monitoring the pH, Viscosity, Total Solid and Method Used During Its Fermentation Process. Final Year Project (Other), Tunku Abdul Rahman University College.

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Item Type: Final Year Project
Subjects: Science > Chemistry
Science > Natural history > Biology
Faculties: School of Arts and Science > Advance Diploma in Science (Chemistry & Biology)
Depositing User: Library Staff
Date Deposited: 04 Oct 2019 02:34
Last Modified: 13 Apr 2022 07:25
URI: https://eprints.tarc.edu.my/id/eprint/9604
 
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