Development of an acceptable peanut milk yogurt
The goal of the study was to develop an acceptable yogurt product from peanut milk. To determine the optimum peanut milk yogurt formulation, a two-factor experimental design involving six formulations with varying amounts of evaporated milk and sugar was employed. Sensory evaluation conducted on a f...
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Resource Type: | Lärdomsprov |
Språk: | English |
Publicerad: |
Quezon City
College of Home Economics, University of the Philippines
2013.
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Ämnen: |
College of Home Economics (UP Diliman)
Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
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HE-2303T | LG 993.5 2013 F66 / B56 | CHE Archives Section | Room-use Only | On-Shelf |