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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...

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Dettagli Bibliografici
Autore principale:	Lovely Mariya Johny
Altri autori:	Seeja Thomachan Panjikkaran(Guide)
Natura:	Ph.D Thesis
Pubblicazione:	Vellanikkara Department of Community Science, College of Horticulture 2019
Soggetti:	Community Science,

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