Determination of volatile flavor constituents and residual carbohydrates during the fermentation of yogurt

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Brandao, Sebastiao Cesar Cardoso

Date: 1980

Subjects: Carbohydrates
Fermentation
Yogurt

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 5, vii, 125 pages

Permalink: https://doi.org/doi:10.25335/xzfn-hc13