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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