Authors
Sabina Khadka
Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari, Nepal
Anju Timsina
Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari, Nepal
Study on Optimization of Proportion of Skim Milk Powder and Stabilizer in Preparation of Whey Yoghurt and Evaluation of its Quality
By: Sabina Khadka and Anju Timsina
Language: English
Page range: 65 - 78
Submitted on: Mar 11, 2024
Accepted on: Jun 3, 2024
Published on: Sep 26, 2024
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2024 Sabina Khadka, Anju Timsina, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.