लोड हो रहा है...
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...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | Ph.D Thesis |
| प्रकाशित: |
Vellanikkara
Department of Community Science, College of Horticulture
2019
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| विषय: |
Kerala Agricultural University
| बोधानक: |
640 LOV/PR PG |
|---|---|
| प्रति REF | लाइव स्थिति उपलब्ध नहीं है |