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

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auj-technology-abstract-13531.pdf (149.07 KB)
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Assumption University
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2011
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eng
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AU Journal of Technology 14, 4 (April 2011), 253-258
Title
Effect of hydrocolloids on sensory properties of the fermented whey beverage from different types of milk
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Wunwisa Krasaekoopt
 Cabraal, Tashya Lokuliyanag, jt. auth.
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Assumption University. Vincent Mary School of Science and Technology
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In English ; only abstract in English.
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Assumption University -- Periodicals
 Sensory deprivation
 Fermented milk
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AU Journal of Technology
 AU Journal of Technology -- 2011
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This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
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AU Journal of Technology: Vol. 14, No. 4 (April 2011)