Development and quality evaluation of synbiotic yoghurt prepared with oat flour and probiotic bifidobacterium bifidum

समान संसाधन

• EFFECT OF MICROENCAPSULATION ON SURVIV ABILITY OF BIFIDOBACTERIUM BIFIDUM IN PROBIOTIC YOGHURT
  द्वारा: SRUYHI V P 17 MSVM 29
  प्रकाशित: (2019)
• Preparation of folate enriched yoghurt by employing lactic acid bacteria
  द्वारा: Sree Rekha,R 14-MSVM-14
  प्रकाशित: (2016)
• Preparation of low fat shrikhand from goat milk
  द्वारा: Nima Shaji 14-MSVM-10
  प्रकाशित: (2016)
• Effect of incorporation of condensed cheese whey and bifidobacterium bifidum in yoghurt
  द्वारा: Mirza ISmail Baig
  प्रकाशित: (1994)
• Effect of fat replacers on the quality characteristics of non fat yoghurt
  द्वारा: Thushara,V
  प्रकाशित: (2015)