Shelf life stability studies of probiotic starter cultures for curd preparation.

Pamela Irene, Ekka (2020) Shelf life stability studies of probiotic starter cultures for curd preparation. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Probiotics, Lactic acid bacteria, Freeze-drying, Cryoprotectants, Vitamin, Curd
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 08 Food technology > 27 Dairy products 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 May 2021 05:51
Last Modified:	13 May 2021 05:51
URI:	http://ir.cftri.res.in/id/eprint/14839

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