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Development and quality evaluation of spray dried probiotic flavoured yoghurt containing
Yoghurt is one of the most popular fermented milk products, it is a product of the lactic acid fermentation of milk by addition of a starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus . Commercial production of yoghurt has not been able to prove its supremacy in marke...
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| Kolejni autorzy: | |
| Format: | Ph.D Thesis |
| Wydane: |
Tavanur
Department of Food and Agricultural Process Engineering, Kelappaji College of Agricultural Engineering and Technology
2017
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| Hasła przedmiotowe: |
Kerala Agricultural University
| Sygnatura: |
631.56 SRE/DE |
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| Egzemplarz REF | Możliwość dostępu nieznana |