Physicochemical and antioxidant profiling of fermented milk drinks
Fermented dairy-based beverages have been consumed for centuries and continue to be widely popular in contemporary markets. Numerous brands of fermented milk drinks are commercially available, yet their physicochemical and antioxidant properties vary depending on the production process. This study a...
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| Format: | Final Year Project / Dissertation / Thesis |
| Published: |
2025
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| Online Access: | http://eprints.utar.edu.my/6096/1/Chang_Yu_Jie_2101703_FD.pdf http://eprints.utar.edu.my/6096/ |
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