The effect of green tea (Camellia Sinensis) on lactic acid fermentation of milk : effects on physical, nutritional and functional properties of yogurt / Shabboo Amirdivani

• Main Author: Amirdivani, Shabboo
• Format: Thesis
• Published: 2014
• Subjects: Q Science (General); QH301 Biology
• 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/
• Institution: Universiti Malaya

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...