Preparation of low fat shrikhand from goat milk

Схожие документы

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