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Innovation in non-dairy fermented foods: A study on the probiotic and nutritional profile of oat based yogurt
Gorav, Rekwal (2025) Innovation in non-dairy fermented foods: A study on the probiotic and nutritional profile of oat based yogurt. [Student Project Report] (Submitted)
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| Item Type: | Student Project Report |
|---|---|
| Uncontrolled Keywords: | Oat based Yoghurt, non dairy fermented foods, probiotic |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods |
| Divisions: | Food Safety Analytical Quality Control Lab |
| Depositing User: | Somashekar K S |
| Date Deposited: | 10 Nov 2025 10:43 |
| Last Modified: | 10 Nov 2025 10:43 |
| URI: | http://ir.cftri.res.in/id/eprint/19938 |
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