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- Author: Jay Singh
- Publisher: Daya Pub. House
- Year: 2015
- Pages: 258
- ISBN-10: 9351307476
- ISBN-13: 9789351307471
- Format: 15.6 x 23.4 x 1.9 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
Milk is nature's most complete food, and dairy products are considered to be most nutritious foods of all. At present dairy industry has achieved tremendous progress in the country. Yoghurt is nutritionally rich in protein, calcium, vitamin D, riboflavin, vitamins B6 and B12. It has nutritional benefits beyond those of milk. The present book entitled ""Technology and Nutritional View of Yoghurt""comprises of nine chapters and equal emphasis for discussion and various aspects is being given for all chapters. Each chapters of this book is arranged sequentially and rhythmically so that one can understand the subject matter easily. The book will be useful not only for students and teachers, but also for industries ingredients suppliers, dairy scientists, researchers as well as common people having concern for the milk and dairy products.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 18d.18:40:58
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Jay Singh
- Publisher: Daya Pub. House
- Year: 2015
- Pages: 258
- ISBN-10: 9351307476
- ISBN-13: 9789351307471
- Format: 15.6 x 23.4 x 1.9 cm, hardcover
- Language: English English
Milk is nature's most complete food, and dairy products are considered to be most nutritious foods of all. At present dairy industry has achieved tremendous progress in the country. Yoghurt is nutritionally rich in protein, calcium, vitamin D, riboflavin, vitamins B6 and B12. It has nutritional benefits beyond those of milk. The present book entitled ""Technology and Nutritional View of Yoghurt""comprises of nine chapters and equal emphasis for discussion and various aspects is being given for all chapters. Each chapters of this book is arranged sequentially and rhythmically so that one can understand the subject matter easily. The book will be useful not only for students and teachers, but also for industries ingredients suppliers, dairy scientists, researchers as well as common people having concern for the milk and dairy products.
Reviews