Lactobacillus acidophilus As a dietary adjunct inDahi and yogurt

Podobne zapisy

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