Development of Protocol for Shelf Stable For Curd Preparation.

Priya, Yadav (2018) Development of Protocol for Shelf Stable For Curd Preparation. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	Curd, shelf stable, probiotic curd preparation, skim milk, toned milk substrate, Lactic acid bacteria
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2019 04:24
Last Modified:	24 May 2019 04:24
URI:	http://ir.cftri.res.in/id/eprint/14019

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