![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Studies on functional and technological properties of native potential probiotic lactobacilli.
Suruthinaya, M. (2015) Studies on functional and technological properties of native potential probiotic lactobacilli. [Student Project Report] (Submitted)
![[thumbnail of Suruthinaya.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "Suruthinaya.pdf") |
PDF
Suruthinaya.pdf - Submitted Version Restricted to Repository staff only Download (3MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | skim milk curd, soy curd, Lactobacillus |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Jun 2015 05:31 |
| Last Modified: | 29 Jun 2015 05:31 |
| URI: | http://ir.cftri.res.in/id/eprint/11909 |
Actions (login required)
 |
View Item |