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 |
Files in this item (EXCERPT) |
|
| View auj-technology-abstract-13531.pdf ( 149.07 KB ) |
This item appears in the following Collection(s) |
|