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Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of the microbial, physical and sensory properties of supplemented products after production during storage

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  1. https://escholarship.mcgill.ca/concern/theses/9306t332c
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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:9306t332c
Date January 2011
CreatorsZare, Fatemeh
ContributorsValerie Orsat (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 104780

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