The effect of green tea (Camellia Sinensis) on lactic acid fermentation of milk : effects on physical, nutritional and functional properties of yogurt / Shabboo Amirdivani

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The effect of green tea (Camellia Sinensis) on lactic acid fermentation of milk : effects on physical, nutritional and functional properties of yogurt / Shabboo Amirdivani

Yogurt is a healthy food and it has become good candidate for fortification with many healthful ingredients including fruits, herbs, prebiotics, probiotics and omega-3 fatty acids. Whatever the fortification strategies, it is essential that the finished product retain a desirable taste, becomes more...

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Bibliographic Details
Main Author:	Amirdivani, Shabboo
Format:	Thesis
Published:	2014
Subjects:	Q Science (General) QH301 Biology
Online Access:	http://studentsrepo.um.edu.my/6090/ http://studentsrepo.um.edu.my/6090/1/0_content_and_abbrevation_tez_emrooz.pdf http://studentsrepo.um.edu.my/6090/2/1._Int(1%2D5).pdf http://studentsrepo.um.edu.my/6090/3/2._Lit(6%2D61).pdf http://studentsrepo.um.edu.my/6090/4/3._Mat(62%2D84).pdf http://studentsrepo.um.edu.my/6090/5/4._Tea(85%2D103).pdf http://studentsrepo.um.edu.my/6090/6/5._Fer(104%2D133).pdf http://studentsrepo.um.edu.my/6090/7/6._sto(134%2D183).pdf http://studentsrepo.um.edu.my/6090/8/7._Rhe(184%2D208).pdf http://studentsrepo.um.edu.my/6090/9/Appendices_(209%2D213).pdf

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