การพัฒนาโยเกิร์ตจากถั่วลูกไก่
This study aimed to study the replacement of cow milk with chickpea in yogurt, the effect of soy protein isolate at different concentrations (5, 6 and 7% w/v) on the physical and chemical properties of chickpea yogurt, and the changes in quality of chickpea yogurt supplemented with soy protein isola...
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| Main Authors: | , , |
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| 其他作者: | |
| 格式: | Senior Project |
| 語言: | Thai |
| 出版: |
จุฬาลงกรณ์มหาวิทยาลัย
2020
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| 主題: | |
| 在線閱讀: | https://digiverse.chula.ac.th/Info/item/dc:10887 |
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| 機構: | Chulalongkorn University |
| 語言: | Thai |