Open AccessDevelopment of Cheddar Cheese Whey based Growth Medium for Lactobacillus helveticus MTCC 5463
Author(s) -
Silviya R. Macwan
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.12.2018.2
Subject(s) - lactobacillus helveticus , food science , chemistry , lactobacillus , fermentation