Lactobacillus acidophilus As a dietary adjunct inDahi and yogurt

समान संसाधन

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