טוען...
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...
| מחבר ראשי: | |
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| מחברים אחרים: | |
| פורמט: | Ph.D Thesis |
| יצא לאור: |
Vellanikkara
Department of Community Science, College of Horticulture
2019
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| נושאים: |
Kerala Agricultural University
| סימן המיקום: |
640 LOV/PR PG |
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| עותק REF | סטטוס עדכני לא זמין |