FAT CONTENT PREDICTION AND FISH GELATINE MODIFICATION IN YOGURT SYSTEM

• Main Author: YIN MENGDI
• Other Authors: FOOD SCIENCE & TECHNOLOGY
• Format: Theses and Dissertations
• Language: English
• Published: 2021
• Subjects: Yogurt, Rheology, Artificial Neural Network, Gelatin, Polysaccharide, Texture
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/190583
• Institution: National University of Singapore

Master's