pandiyan chinnusamy (6 risultati)

Taschenbuch. Condizione: Neu. Synbiotic Functional Ice Cream Preparation | Pandiyan Chinnusamy | Taschenbuch | 88 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659590849 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Preparation of dairy foods with functional ingredients are highly popular among the consumers with health consciousness. This books deals with the preparation of functional ice cream with probiotic microbes such as L. acidophilus and S. boulardii and prebiotic substances like honey, inulin and oligofructose. However, limited studies have been conducted in the utilization of S. boulardii probiotic yeast in ice cream. This book discuss the method of preparation of function ice cream using probiotic bacteria and probiotic yeast and different prebiotic substances and assessing its storage stability etc, 88 pp. Englisch.

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Chinnusamy PandiyanDr. C. Pandiyan is currently working as Associate Professor in the Department of Dairy Science, Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, Tamilnadu, .

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Preparation of dairy foods with functional ingredients are highly popular among the consumers with health consciousness. This books deals with the preparation of functional ice cream with probiotic microbes such as L. acidophilus and S. boulardii and prebiotic substances like honey, inulin and oligofructose. However, limited studies have been conducted in the utilization of S. boulardii probiotic yeast in ice cream. This book discuss the method of preparation of function ice cream using probiotic bacteria and probiotic yeast and different prebiotic substances and assessing its storage stability etc,.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 88 pp. Englisch.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Preparation of dairy foods with functional ingredients are highly popular among the consumers with health consciousness. This books deals with the preparation of functional ice cream with probiotic microbes such as L. acidophilus and S. boulardii and prebiotic substances like honey, inulin and oligofructose. However, limited studies have been conducted in the utilization of S. boulardii probiotic yeast in ice cream. This book discuss the method of preparation of function ice cream using probiotic bacteria and probiotic yeast and different prebiotic substances and assessing its storage stability etc,.