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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...
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| Формат: | Ph.D Thesis |
| Опубликовано: |
Vellanikkara
Department of Community Science, College of Horticulture
2019
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| Предметы: |
Kerala Agricultural University
| Шифр: |
640 LOV/PR PG |
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| Копировать REF | Недоступно состояние Live" What does mean the status Live (working) |