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Technology and Nutritional View of Yoghurt
Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. pp. viii + 249. Bestandsnummer des Verkäufers 18374597358
Anzahl: 4 verfügbar
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Technology and Nutritional View of Yoghurt
Verlag:
Astral International (P) Ltd Daya, 2015
ISBN 10: 9351246817
ISBN 13: 9789351246817
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Hardcover
Anbieter: Books Puddle, New York, NY, USA
Verkäuferbewertung 4 von 5 Sternen
Zustand: New. pp. viii + 249. Bestandsnummer des Verkäufers 26374597348
Anzahl: 4 verfügbar
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Technology and Nutritional View of Yoghurt
Anbieter: Majestic Books, Hounslow, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. pp. viii + 249. Bestandsnummer des Verkäufers 371480891
Anzahl: 4 verfügbar
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Technology and Nutritional View of Yoghurt
Anbieter: Books in my Basket, New Delhi, Indien
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: New. ISBN:9789351246817. Bestandsnummer des Verkäufers 2417061
Anzahl: 1 verfügbar
Internationale Ausgabe
Technology and Nutritional View of Yoghurt
Internationale AusgabeAnbieter: UK BOOKS STORE, London, LONDO, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Brand New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 7-12 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability. Bestandsnummer des Verkäufers Ass 9789351246817
Anzahl: 5 verfügbar
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Technology and Nutritional View of Yoghurt
Anbieter: Vedams eBooks (P) Ltd, New Delhi, Indien
Verkäuferbewertung 4 von 5 Sternen
Hardcover. Zustand: New. Contents: 1. Introduction. 2. Heat Treatment. 3. Yoghurt. 4. Quality control. 5. Packaging System of Food. 6. Works imparted on yoghurt. 7. Yoghurt technology and experimentation. 8. Results and Discussion : Part I. Effect of levels of fat, SNF, temperature and starter culture on physical attributes of yoghurt prepared from cow and buffalo milk. Part II. Effect of yoghurt on the performance of rats. 9. Summary and Conclusions. References. Milk is nature's most complete food, and dairy products are considered to be most nutritious foods of all. At present dairy industry has achieved tremendous progress in the country. Yoghurt is nutritionally rich in protein, calcium, vitamin D, riboflavin, vitamins B6 and B12. It has nutritional benefits beyond those of milk. The present book entitled "Technology and Nutritional View of Yoghurt" comprises of nine chapters and equal emphasis for discussion and various aspects is being given for all chapters. Each chapters of this book is arranged sequentially and rhythmically so that one can understand the subject matter easily. The book will be useful not only for students and teachers, but also for industries ingredients suppliers, dairy scientists, researchers as well as common people having concern for the milk and dairy products.(jacket). Bestandsnummer des Verkäufers 115985
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