Optimization of parameters for low fat prebiotic quality yoghurt using RSM and to study the effect of probiotic cultures during its storage
| dc.contributor.advisor | Jha, Y.K. | en_US |
| dc.contributor.author | Amiri, Zeynab Raftani | en_US |
| dc.date.accessioned | 2017-04-13T01:56:43Z | |
| dc.date.available | 2017-04-13T01:56:43Z | |
| dc.date.issued | 2001 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810009268 | |
| dc.language.iso | en_US | en_US |
| dc.pages | 244 p. | en_US |
| dc.publisher | Govind Ballabh Pant University of Agriculture and Technology;Pantnagar | en_US |
| dc.sub | Food Technology | |
| dc.subject | yoghurt, low fat, storage quality | en_US |
| dc.these.type | Ph.D | |
| dc.title | Optimization of parameters for low fat prebiotic quality yoghurt using RSM and to study the effect of probiotic cultures during its storage | en_US |
| dc.type | Thesis | en_US |