Preparation of low fat shrikhand from goat milk

Míreanna Comhchosúla

• Preparation of folate enriched yoghurt by employing lactic acid bacteria
  le: Sree Rekha,R 14-MSVM-14
  Foilsithe: (2016)
• Effect of fat replacers on the quality characteristics of non fat yoghurt
  le: Thushara,V
  Foilsithe: (2015)
• Development and quality evaluation of synbiotic yoghurt prepared with oat flour and probiotic bifidobacterium bifidum
  le: Reshma,E K 14-MSVM-13
  Foilsithe: (2016)
• Development of a protocol for the detection of added Neutralizers in milk
  le: Anusha Kishore 13-MSVM-21
  Foilsithe: (2015)
• Isolation of lactic acid bacteria with exopolysaccharide production potential and its suitability in fermenteddairy products
  le: Nibimol Babu 14-MSVM-11
  Foilsithe: (2016)