Open AccessInteraction Effect of Starter Cultures, Forms and Rates of Finger Millet flour on Quality Parameters of Finger Millet Enriched Probiotic Fermented Milk
Author(s) -
Aijaz M. Shaikh,
V. Sreeja
Publication year - 2018
Publication title -
international journal of fermented foods
Language(s) - English
Resource type - Journals
eISSN - 2321-712X
pISSN - 2319-3549
DOI - 10.30954/2321-712x.12.2018.1
Subject(s) - starter , probiotic , finger millet , fermentation , food science , biology , agronomy , bacteria , genetics