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Development of synbiotic low fat ice cream using microencapsulated Lactiplantibacillus plantarum WCFS1, partially hydrolysed guar gum and grape pomace
Parvathy, K. A. (2024) Development of synbiotic low fat ice cream using microencapsulated Lactiplantibacillus plantarum WCFS1, partially hydrolysed guar gum and grape pomace. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Lactiplantibacillus plantarum, Probiotics, ice creams |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology 600 Technology > 08 Food technology > 27 Dairy products |
| Divisions: | Food Microbiology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 20 Nov 2024 09:49 |
| Last Modified: | 20 Nov 2024 09:49 |
| URI: | http://ir.cftri.res.in/id/eprint/18319 |
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