Lactobacillus acidophilus As a dietary adjunct inDahi and yogurt

Lignende værker

• Lactobacillus acidophilus as a Dietary Adjunct in Dahi and Yogurt
  af: Appalo Eleven S
  Udgivet: (1995)
• Survivability of microencapsulated lactobacillus acidophilus LA-5 in synbiotic ice cream
  af: P Albert Rrockia Raj, et al.
  Udgivet: (2009)
• Effect of nisin on the keeping quality of Dahi
  af: Ramachandran Sreeja, et al.
  Udgivet: (1992)
• Effect of lactose hydrolysed condensed whey and bitidobacterium bitidum in yogurt
  af: A K Beena, et al.
  Udgivet: (1995)
• Quality assessment of misty dahi prepared from filled milk
  af: M Mukundan, et al.
  Udgivet: (2003)