Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality
By: Sabina Khadka and Anju Timsina
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Language: English
Page range: 65 - 78
Submitted on: Mar 11, 2024
Accepted on: Jun 3, 2024
Published on: Sep 26, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2024 Sabina Khadka, Anju Timsina, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.