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Optimization of parameters for the formulation of Starter cultures required for dairy product Preparation
Maithili, Banginwar (2023) Optimization of parameters for the formulation of Starter cultures required for dairy product Preparation. [Student Project Report] (Submitted)
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MAITHILI BANGINWAR.pdf - Submitted Version Restricted to Repository staff only Download (9MB) |
| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Probiotics, L. plantarum, probiotic beverages, food additives, Fermented Foods, dairy product, probiotic curd |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods 600 Technology > 08 Food technology > 27 Dairy products 600 Technology > 08 Food technology > 09 Food Microbiology |
| Divisions: | Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 11 Jun 2024 06:18 |
| Last Modified: | 11 Jun 2024 06:18 |
| URI: | http://ir.cftri.res.in/id/eprint/17697 |
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