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)
    Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology)
    Depositing User: ARKM Al Rashid Automasi
    Date Deposited: 19 Nov 2008 09:39
    Last Modified: 13 Jul 2013 11:15
    URI: http://eprints.usm.my/id/eprint/5579

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