ロード中...
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...
| 第一著者: | Lovely Mariya Johny |
|---|---|
| その他の著者: | Seeja Thomachan Panjikkaran(Guide) |
| フォーマット: | Ph.D Thesis |
| 出版事項: |
Vellanikkara
Department of Community Science, College of Horticulture
2019
|
| 主題: |
類似資料
-
Process optimisation and quality evaluation of jackfruit ( Koozha type )based vermicelli
著者:: Ajisha, K.H
出版事項: (2017) -
Development and quality evaluation of granular fruit bars
著者:: Meghna K
出版事項: (2017) -
Process optimisation and popularisation of fruit based products using fruit pulp concentrator: final report
著者:: Sharon, C L -
Development and quality evaluation of fruit spreads from Avocado (Persea americana Mill.)
著者:: Meera M.V
出版事項: (2019) -
Formulation and quality evaluvation of non fat functional yoghurt fortified with fruit pulp
著者:: Arun P Karat 2015