Development of a new high protein, acid type dairy food by using different bacterial cultures

By:

GANDHI, Naresh Kumar

Material type: Text

TextPublication details: Ludhiana PAU 1974Edition: Food Science and TechnologyDescription: 50+6LSubject(s):

DDC classification:

T 637.146 G14D

Summary: The present investigation was to develop a new high protein, acid type dairy food by using different bacterial cultures of Streptococcus lactis, S diacetilactis and Leuconostoc citrovorum in a ratio of 111 The new product was prepared by inoculating the b

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.146 G14D (Browse shelf(Opens below))	Not for loan		36080
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.146 G14D (Browse shelf(Opens below))	Not for loan		36825

The present investigation was to develop a new high protein, acid type dairy food by using different bacterial cultures of Streptococcus lactis, S diacetilactis and Leuconostoc citrovorum in a ratio of 111 The new product was prepared by inoculating the b

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