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

Những quyển sách tương tự

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