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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...

詳細記述

書誌詳細
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:

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