Standardisation and Evaluation of Lassi Prepared Using Lactobacillus acidophilus and Streptococcus thermophilus

Journal of Food Science and Technology

Volumn 35, Issue 5, 1998, Pages 428-431

  Patidar, S K ^a   Prajapati, J B ^a  

^a GUJARAT AGRICULTURAL UNIVERSITY   (India)

Author keywords

Fermentation of milk; Lactobacilli; Lassi; Lb. ocidophilus; Manufacture of lassi; Storage of lassi; Str. thermophilus

Indexed keywords

EID: 0009359119     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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