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Penghasilan minuman yogurt soya berperisa buah dengan ciri-ciri probiotik /

This research was done as an effort to develop a flavoured soy yogurt drink with probiotic properties. Blanching and hot water grinding that gave the lowest beany taste and the best overall acceptability score was used to produce the soymilk base yogurt. Factorial design was used to obtain 18... Full description

Main Author: Tan, Jing Cheng.
Other Authors: Universiti Malaysia Sabah. Sekolah Sains Makanan dan Pemakanan.
Format: Book
Language: Malay
Institution: Universiti Malaysia Sabah
Library: Perpustakaan Universiti Malaysia Sabah *DEV
Call Number: TX401.2 . S69T55 2002
Published: Kota Kinabalu, Sabah : Universiti Malaysia Sabah, 2002
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Call Number: VIRTUA40
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