Optimising treatment parameters for the reduction of total fat, saturated fat and cholesterol in squid and prawn by lactobacillus acidophilus yoghurt using response surface methodology / Nurhafizah Ibrahim

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Optimising treatment parameters for the reduction of total fat, saturated fat and cholesterol in squid and prawn by lactobacillus acidophilus yoghurt using response surface methodology / Nurhafizah Ibrahim

The purpose of this study was to optimise the total fat, saturated fat and cholesterol reduction in squid and prawn by L. acidophilus yoghurt using response surface method (RSM) of MINITAB software (version 13). Experimental design was created by RSM whereby test variables such as pH of sample, amou...

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Bibliographic Details
Main Author:	Ibrahim, Nurhafizah
Format:	Thesis
Language:	English
Published:	2007
Subjects:	Organic chemistry
Online Access:	https://ir.uitm.edu.my/id/eprint/27199/

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