The production of low fat yoghurt by using a combination of skimmed milk powder and defatted soybean flour
The production of low fat yoghurt by using a combination of skimmed milk powder and defatted soybean flour
| au.identifier.bibno | 0012-0962 | |
| au.identifier.callno | Student's Report FT4190 Y54p 1996 | |
| dc.contributor.author | Yodphatu Nethin | |
| dc.contributor.author | Chintana Nimmuntavin, jt. auth. | |
| dc.date.accessioned | 2015-06-26T10:28:28Z | |
| dc.date.available | 2015-06-26T10:28:28Z | |
| dc.date.issued | 1996 | |
| dc.description | Student's Report (B.S.)--Assumption University, 1996. | |
| dc.description | Includes bibliography. | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | https://repository.au.edu/handle/6623004553/7756 | |
| dc.language.iso | eng | |
| dc.publisher | Bangkok : Assumption University | |
| dc.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. | |
| dc.subject.other | Low-fat foods | |
| dc.title | The production of low fat yoghurt by using a combination of skimmed milk powder and defatted soybean flour | en_US |
| dc.type | Text | |
| mods.edition | 1st ed. | |
| mods.genre | Student Report | |
| mods.location.physicalLocation | AU Archives, 4th Floor (Cathedral of Learning) | |
| thesis.degree.department | School of Biotechnology | |
| thesis.degree.discipline | Biotechnology | |
| thesis.degree.grantor | Assumption University | |
| thesis.degree.level | Undergraduate | |
| thesis.degree.name | Bachelor of Science |