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Production and storage of soymilk kefir


Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description

This book describes the production of soymilk kefir from inoculation of soymilk with different percents of kefir grains (2%, 3% and 4%)to obtain the best product based on sensory properties including flavor, odour, texture, appearance, sourness and effervescence. This book also presents detailed information on chemical (pH, acidity, acetaldehyde, diacetyl and acetoin, microbiological (yeast and bacterial count) and sensory properties (as described above) of the best product after production and their possible changes during cold storage up to 14 days.

Product Specifications
SKU :COC92897
AuthorRezvan Pourahmad,Flora Farokhi and Shiva Dadkhah
Number of Pages96
Publishing Year2013-04-24T00:00:00.000
Edition1 st
Book TypeAerospace & aviation technology
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00
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