Survivality of lactobacillus acidopholus & bifidobacterium bifidum and physico chemical properties of fermented ice-cream made with cow milk, soyabean extract and coconut milk individually and in combination /
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| 格式: | Thesis 图书 |
| 语言: | English |
| 出版: |
2015.
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| 主题: | |
| 在线阅读: | http://studentsrepo.um.edu.my/6502/ |
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| 实物描述: | xxvii, 180 leaves : illustrations ; 30 cm. |
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| 参考书目: | Bibliography: leaves 158-177. |