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  • AU Journal of Technology: Vol. 14, No. 4 (April 2011)
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Effect of hydrocolloids on sensory properties of the fermented whey beverage from different types of milk

by Wunwisa Krasaekoopt; Cabraal, Tashya Lokuliyanag, jt. auth.

Title:

Effect of hydrocolloids on sensory properties of the fermented whey beverage from different types of milk

Author(s):

Wunwisa Krasaekoopt
Cabraal, Tashya Lokuliyanag, jt. auth.

Contributor(s):

Assumption University. Vincent Mary School of Science and Technology

Issued date:

2011

Publisher:

Assumption University

Citation:

AU Journal of Technology 14, 4 (April 2011), 253-258

Description:

In English ; only abstract in English.

Subject(s):

Assumption University -- Periodicals
Sensory deprivation
Fermented milk

Keyword(s):

AU Journal of Technology
AU Journal of Technology -- 2011

Resource type:

Journal Article

Type:

Text

File type:

application/pdf

Language:

eng

Rights:

This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.

URI:

http://repository.au.edu/handle/6623004553/13531
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This item appears in the following Collection(s)

  • AU Journal of Technology: Vol. 14, No. 4 (April 2011) [4]


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Copyright © Assumption University.
All Rights Reserved.

Contact Us

The St. Gabriel's Library   
Hua Mak Campus  
Ramkhamhaeng 24, Hua Mak  
Bangkok Thailand 10240  
Tel.: (662) 3004543-62 Ext. 3402  
Fax.: (662) 7191544  
E-Mail Library : library@au.edu  


The Cathedral of Learning Library
Suvarnabhumi Campus
Bang Na-Trad Km. 26 Bangsaothong
Samuthprakarn Thailand 10540
Tel.: (662) 7232024, 7232025
Fax.: (662) 7191544
E-Mail Library : library@au.edu
 

 

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