English
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About The Book
Description
Author
The main objective of the research was to make a comparison between three types of yoghurt: whole milk yogurt obtained using the classic procedure yogurt with the addition of skimmed milk powder and yogurt with the addition of tapioca powder. We followed aspects such as: sensory analysis of products physico-chemical properties (acidity lactose content determination of the degree of synthesis) but also marketing issues regarding the marketing of tapioca yogurt.
Piracy-free
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Details
ISBN 13
9786203197969
Publication Date
-19-12-2020
Pages
-216
Weight
-285 grams
Dimensions
-150x220x11.7 mm
