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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...
| 第一著者: | |
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| その他の著者: | |
| フォーマット: | Ph.D Thesis |
| 出版事項: |
Vellanikkara
Department of Community Science, College of Horticulture
2019
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| 主題: |
Kerala Agricultural University
| 請求記号: |
640 LOV/PR PG |
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| 所蔵 REF | ステータス情報は利用できません |