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Anglický jazyk
Improvement of yogurt quality by incorporation of Tapioca
Autor: M¿d¿lina Valentina Moga
The main objective of the research was to make a comparison between three types of yogurt: whole milk yogurt obtained using the classic procedure, yogurt with the addition of skimmed milk powder and yogurt with the addition of tapioca powder.We followed... Viac o knihe
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O knihe
The main objective of the research was to make a comparison between three types of yogurt: whole milk yogurt obtained using the classic procedure, yogurt with the addition of skimmed milk powder and yogurt with the addition of tapioca powder.We followed aspects such as: sensory analysis of products, physico-chemical properties (acidity, lactose content, determination of the degree of synthesis), but also marketing issues regarding the marketing of tapioca yogurt.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2020
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9786203194111
Nemecký jazyk 