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      Comparison of yogurt starter powder preparation by spray dry and freeze dry 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Jirapha SASUNUN; จิราภา สาสุนัน; ARUNSRI LEEJEERAJUMNIAN; อรุณศรี ลีจีรจำเนียร; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 10/7/2020)
      The research aimed to compare the yoghurt starter powder production by spray drying and freeze drying. Due to the most fermented milk industries have to use lactic acid bacteria, So they must be imported from other countries ...

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