Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
African Journal of Biotechnology, 2010 - ajol.info
Yoghurt was prepared with two different types of starter cultures; Lactobacillus bulgaricus
and Lactobacillus acidophilus. The preparation was made by 3, 4 and 5% concentrations. It …
and Lactobacillus acidophilus. The preparation was made by 3, 4 and 5% concentrations. It …
[PDF][PDF] Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
A Hassan, I Amjad - African Journal of Biotechnology, 2010 - academicjournals.org
4 C for 12 days. To analyze the effect of the two different cultures and their concentrations on
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
[PDF][PDF] Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
A Hassan, I Amjad - African Journal of Biotechnology, 2010 - academia.edu
4 C for 12 days. To analyze the effect of the two different cultures and their concentrations on
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
[PDF][PDF] Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
A Hassan, I Amjad - African Journal of Biotechnology, 2010 - ajol.info
4 C for 12 days. To analyze the effect of the two different cultures and their concentrations on
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
[PDF][PDF] Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
A Hassan, I Amjad - African Journal of Biotechnology, 2010 - Citeseer
4 C for 12 days. To analyze the effect of the two different cultures and their concentrations on
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
[PDF][PDF] Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
A Hassan, I Amjad - African Journal of Biotechnology, 2010 - Citeseer
4 C for 12 days. To analyze the effect of the two different cultures and their concentrations on
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
[PDF][PDF] Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
A Hassan, I Amjad - African Journal of Microbiology Research, 2010 - academicjournals.org
Fermented products are the mainly used in human diet in Pakistan, which have been
derived from plant or animal materials. It is an acceptable and essential part of diet in most …
derived from plant or animal materials. It is an acceptable and essential part of diet in most …
[PDF][PDF] Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage
A Hassan, I Amjad - African Journal of Biotechnology, 2010 - academia.edu
4 C for 12 days. To analyze the effect of the two different cultures and their concentrations on
the properties of yoghurt, different physio-chemical tests were performed. These two starter …
the properties of yoghurt, different physio-chemical tests were performed. These two starter …