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Identification and characterization of yeast from naturally fermented curd for its probiotic properties
Aaliya, Naaz (2023) Identification and characterization of yeast from naturally fermented curd for its probiotic properties. [Student Project Report] (Submitted)
![[thumbnail of Final thesis.pdf]](http://ir.cftri.res.in/style/images/fileicons/other.png "Final thesis.pdf") |
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Final thesis.pdf - Submitted Version Restricted to Repository staff only Download (1MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | fermented curd, probiotic properties, yeast, curdling property |
| Subjects: | 600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 10 Food Microorganisms 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast |
| Divisions: | Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 10 Dec 2023 10:43 |
| Last Modified: | 10 Dec 2023 10:43 |
| URI: | http://ir.cftri.res.in/id/eprint/16894 |
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