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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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| 格式: | Ph.D Thesis |
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Vellanikkara
Department of Community Science, College of Horticulture
2019
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| 主題: |
Kerala Agricultural University
| 索引號: |
640 LOV/PR PG |
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| 復印件 REF | Live Status Unavailable |