EFFECT OF MICROENCAPSULATION ON SURVIV ABILITY OF BIFIDOBACTERIUM BIFIDUM IN PROBIOTIC YOGHURT

Lignende værker

• Development and quality evaluation of synbiotic yoghurt prepared with oat flour and probiotic bifidobacterium bifidum
  af: Reshma,E K 14-MSVM-13
  Udgivet: (2016)
• Effect of incorporation of condensed cheese whey and bifidobacterium bifidum in yoghurt
  af: Mirza ISmail Baig
  Udgivet: (1994)
• Survivability of Probiotic in Functional Yoghurt
  af: Athul Raj P 16-MSVM-015
  Udgivet: (2018)
• Effect of incorporation of condensed cheese whey and Bifidobacterium bifidum in Yogurt
  af: Mirza Ismail Baig
  Udgivet: (1994)
• Effect of Lactose Hydrolysed Condensed Whey and Bifidobacterium bifidum in Yogurt
  af: Beena A K
  Udgivet: (1995)