Influence of Allium Sativum or Cinnamomum Verum on fermentation of milk and their effects on the physicochemical, biochemical, microbiological and functional properties of probiotic yogurt /

Influence of Allium Sativum or Cinnamomum Verum on fermentation of milk and their effects on the physicochemical, biochemical, microbiological and functional properties of probiotic yogurt /

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書目詳細資料
主要作者:	Shori, Amal Bakr (Author)
格式:	Thesis 圖書
語言:	English
出版:	2013
主題:	Probiotics Garlic Cinnamon
在線閱讀:	http://studentsrepo.um.edu.my/id/eprint/4833
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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