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Optimization of ingredient and processing levels for the production of coconut yogurt using response surface methodology

✍ Scribed by Harisun Yaakob, Nor Rashidah Ahmed, Siti Khairunnisa Daud, Roslinda Abd Malek, Roshanida Abdul Rahman

Book ID: 118791379
Publisher: The Korean Society of Food Science and Technology
Year: 2012
Tongue: English
Weight: 869 KB
Volume: 21
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-012-0123-0

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