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Application Of Stabilizers In The Inprovement Of The Textural Properties Of Nangka - Flavored Dadih.

Ahmad, Dr. Ruzita (2007) Application Of Stabilizers In The Inprovement Of The Textural Properties Of Nangka - Flavored Dadih. Project Report. Universiti Sains Malaysia.

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Abstract

Pectin is one of the hydrocolloid which is used in dairy products due to their stabilizing properties.

Item Type:Monograph (Project Report)
Subjects:T Technology > T Technology (General) > T1-995 Technology(General)
ID Code:5579
Deposited By:ARKM Al Rashid Automasi
Deposited On:19 Nov 2008 09:39
Last Modified:19 Nov 2008 09:39

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