Riboflavin enrichment during milk fermentation by probiotic Lactic acid bacteria.

Ms, Anooba (2017) Riboflavin enrichment during milk fermentation by probiotic Lactic acid bacteria. [Student Project Report] (Submitted)

PDF
Anooba.pdf - Submitted Version
Restricted to Repository staff only
Download (2MB)

Item Type:	Student Project Report
Uncontrolled Keywords:	Riboflavin, lactic acid bacteria, fermented food industry, milk, fermented foods
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2018 06:36
Last Modified:	25 Jan 2018 06:36
URI:	http://ir.cftri.res.in/id/eprint/13367

View Item