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Riboflavin enrichment during milk fermentation by probiotic Lactic acid bacteria.

Ms, Anooba (2017) Riboflavin enrichment during milk fermentation by probiotic Lactic acid bacteria. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Riboflavin, lactic acid bacteria, fermented food industry, milk, fermented foods
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value > 04 Vitamins
600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jan 2018 06:36
Last Modified: 25 Jan 2018 06:36
URI: http://ir.cftri.com/id/eprint/13367

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