Survivality of lactobacillus acidopholus & bifidobacterium bifidum and physico chemical properties of fermented ice-cream made with cow milk, soyabean extract and coconut milk individually and in combination /

Survivality of lactobacillus acidopholus & bifidobacterium bifidum and physico chemical properties of fermented ice-cream made with cow milk, soyabean extract and coconut milk individually and in combination /

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書目詳細資料
主要作者:	Aboulfazli, Fatemeh (Author)
格式:	Thesis 圖書
語言:	English
出版:	2015.
主題:	Lactobacillus acidophilus. Bifidobacterium bifidum. Fermentation. Ice cream, ices, etc.
在線閱讀:	http://studentsrepo.um.edu.my/6502/
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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