Comparative study of quality characteristics, shelf life and sensory evaluation of stirred and set yoghurt incorporated with chocolate
Login
SUSL Home
→
2. Grey Literature
→
Faculty of Applied Sciences
→
Department of Food Science & Technology
→
View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
Comparative study of quality characteristics, shelf life and sensory evaluation of stirred and set yoghurt incorporated with chocolate
Kumara, K.K.S.T.
URI:
http://suslrepo.nsf.ac.lk/handle/1/246
Date:
2007
Show full item record
Files in this item
Name:
TH-AP-FOOD-246-AB ...
Size:
42.92Kb
Format:
PDF
View/
Open
Name:
TH-AP-FOOD-246-FU ...
Size:
2.967Mb
Format:
PDF
This item appears in the following Collection(s)
Department of Food Science & Technology
[177]
Search DSpace
Search DSpace
This Collection
Advanced Search
Browse
All of DSpace
Communities & Collections
By Issue Date
Authors
Titles
Subjects
This Collection
By Issue Date
Authors
Titles
Subjects
My Account
Login
Register
