Dissertation > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > A variety of dairy > Fermented dairy products

Artichoke yogurt process optimization and evaluation of nutrition

Author XuGuangPeng
Tutor HanPing
School Zhengzhou University
Course Nutrition and Food Hygiene
Keywords Jerusalem artichoke Yoghurt Response surface analysis Ecological transformation Chemical thickener
CLC TS252.54
Type Master's thesis
Year 2011
Downloads 183
Quotes 1
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