Rupbansraaj Bathmanathan
Faculty of Industrial Science and Technology, Universiti Malaysia Pahang, Lebuhraya TunRazak, 26300, Gambang, Kuantan, Pahang Darul Makmur, Malaysia
Yasmin Amira Che Yahya
Faculty of Industrial Science and Technology, Universiti Malaysia Pahang, Lebuhraya TunRazak, 26300, Gambang, Kuantan, Pahang Darul Makmur, Malaysia
Mashitah Mohd Yusoff
Faculty of Industrial Science and Technology, Universiti Malaysia Pahang, Lebuhraya TunRazak, 26300, Gambang, Kuantan, Pahang Darul Makmur, Malaysia
Jaya Vejayan
Faculty of Industrial Science and Technology, Universiti Malaysia Pahang, Lebuhraya TunRazak, 26300, Gambang, Kuantan, Pahang Darul Makmur, Malaysia
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How to cite this article
Rupbansraaj Bathmanathan, Yasmin Amira Che Yahya, Mashitah Mohd Yusoff and Jaya Vejayan, 2019. Utilizing Coagulant Plants in the Development of Functional Dairy Foods and Beverages: A Mini Review. Journal of Biological Sciences, 19: 259-271.
DOI: 10.3923/jbs.2019.259.271
URL: https://scialert.net/abstract/?doi=jbs.2019.259.271
DOI: 10.3923/jbs.2019.259.271
URL: https://scialert.net/abstract/?doi=jbs.2019.259.271
.Ibrahim A Muhammad Reply
A well developed research which exposes scientists to various development in the utilization of coagulant plants inthe development of diary foods&beverages.