Effect of fortification on the physico-chemical and sensory properties of buffalo milk yoghurt

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 7, Issue 5, 2008, Pages 2890-2899

  Ghadge, P N ^a   Prasad, K ^a   Kadam, P S ^b  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b MARATHWADA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Acidification; Apple; Composition; Honey; Physico chemical characteristics; Yoghurt

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; MALUS X DOMESTICA; STREPTOCOCCUS THERMOPHILUS;

EID: 58149316216     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

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