Open AccessQUALITY COMPARISON BETWEEN YOGHURTS PREPARED WITH INFUSION OF LACTOBACILLUS SPS. AGAINST COMMERCIALLY AVAILABLE YOGHURT
Author(s) -
Preeti Preeti,
Ananya Bajpai,
Mannat Nagpal,
Vinod Kumar Gupta
Publication year - 2022
Publication title -
journal of advanced scientific research
Language(s) - English
Resource type - Journals
ISSN - 0976-9595
DOI - 10.55218/jasr.202213512
Subject(s) - food science , lactobacillus acidophilus , streptococcus thermophilus , lactobacillus , probiotic , chemistry , shelf life , population , bacteria , fermentation , biology , medicine , genetics , environmental health
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