The effect of green tea (Camellia Sinensis) on lactic acid fermentation of milk : effects on physical, nutritional and functional properties of yogurt / Shabboo Amirdivani
Yogurt is a healthy food and it has become good candidate for fortification with many healthful ingredients including fruits, herbs, prebiotics, probiotics and omega-3 fatty acids. Whatever the fortification strategies, it is essential that the finished product retain a desirable taste, becomes more...
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| Format: | Thesis |
| Published: |
2014
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| Online Access: | http://studentsrepo.um.edu.my/6090/1/0_content_and_abbrevation_tez_emrooz.pdf http://studentsrepo.um.edu.my/6090/2/1._Int(1%2D5).pdf http://studentsrepo.um.edu.my/6090/3/2._Lit(6%2D61).pdf http://studentsrepo.um.edu.my/6090/4/3._Mat(62%2D84).pdf http://studentsrepo.um.edu.my/6090/5/4._Tea(85%2D103).pdf http://studentsrepo.um.edu.my/6090/6/5._Fer(104%2D133).pdf http://studentsrepo.um.edu.my/6090/7/6._sto(134%2D183).pdf http://studentsrepo.um.edu.my/6090/8/7._Rhe(184%2D208).pdf http://studentsrepo.um.edu.my/6090/9/Appendices_(209%2D213).pdf http://studentsrepo.um.edu.my/6090/ |
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| Institution: | Universiti Malaya |