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Process optimisation and quality evaluation of fruit pulp based yoghurts

Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Yoghurt is known for its nutritional, therapeutic and functional properties. The present study was undertaken to standardise fruit pulp based yoghurt...

Deskribapen osoa

Xehetasun bibliografikoak
Egile nagusia:	Lovely Mariya Johny
Beste egile batzuk:	Seeja Thomachan Panjikkaran(Guide)
Formatua:	Ph.D Thesis
Argitaratua:	Vellanikkara Department of Community Science, College of Horticulture 2019
Gaiak:	Community Science,

Antzeko izenburuak

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Formulation and quality evaluation of non fat functional youghurt fortified with fruit pulp
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Use of condensed coconut water in yoghurt
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