Open AccessEffect of Yoghurt Cultures and Probiotic Cultures on Physicochemical and Sensory Properties of Mango Soy Fortified Probiotic Yoghurt (Msfpy)
Author(s) -
Shilpi Ahluwalia
Publication year - 2013
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000239
Subject(s) - probiotic , food science , soy milk , chemistry , microbiology and biotechnology , biology , bacteria , genetics
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