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dc.contributor.authorWunwisa Krasaekoopt
dc.contributor.authorCabraal, Tashya Lokuliyanag, jt. auth.
dc.contributor.otherAssumption University. Vincent Mary School of Science and Technology
dc.date.accessioned2015-07-03T07:39:38Z
dc.date.available2015-07-03T07:39:38Z
dc.date.issued2011
dc.identifier.citationAU Journal of Technology 14, 4 (April 2011), 253-258
dc.identifier.urihttp://repository.au.edu/handle/6623004553/13531
dc.descriptionIn English ; only abstract in English.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherAssumption University
dc.rightsThis work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
dc.subjectAU Journal of Technology
dc.subjectAU Journal of Technology -- 2011
dc.subject.otherAssumption University -- Periodicals
dc.subject.otherSensory deprivation
dc.subject.otherFermented milk
dc.titleEffect of hydrocolloids on sensory properties of the fermented whey beverage from different types of milk
dc.typeText
mods.genreJournal Article
au.identifier.bibno0021-2097
au.link.externalLink[Full Text](http://www.journal.au.edu/au_techno/2011/apr2011/journal144_article03.pdf)


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