dc.contributor.author | Undheim, Anne Theoline | |
dc.date.accessioned | 2014-08-14T09:02:06Z | |
dc.date.available | 2014-08-14T09:02:06Z | |
dc.date.copyright | 2014 | |
dc.date.issued | 2014-08-14 | |
dc.identifier.uri | http://hdl.handle.net/11250/217201 | |
dc.description.sponsorship | TINE | nb_NO |
dc.language.iso | nob | nb_NO |
dc.publisher | Norwegian University of Life Sciences, Ås | |
dc.subject | Yoghurt | nb_NO |
dc.subject | Protein enriched | nb_NO |
dc.subject | Non-fat | nb_NO |
dc.subject | Native whey | nb_NO |
dc.subject | WPC | nb_NO |
dc.subject | Temperature treatment | nb_NO |
dc.subject | Colloid mill | nb_NO |
dc.subject | Texture | nb_NO |
dc.subject | Rheology | nb_NO |
dc.subject | Sensory properties | nb_NO |
dc.subject | VDP::Teknologi: 500::Næringsmiddelteknologi: 600 | nb_NO |
dc.title | Effekt av varmebehandling, mekanisk etterbehandling og valg av ingrediens på kvaliteten av mager, proteinrik yoghurt | nb_NO |
dc.title.alternative | Effect of heat treatment, mechanical treatment and choice of ingredient on quality of non-fat, protein enriched yoghurt | nb_NO |
dc.type | Master thesis | nb_NO |
dc.source.pagenumber | 105 | nb_NO |
dc.relation.project | NMBU | nb_NO |
dc.description.localcode | M-MAT | nb_NO |