Work

Role of Yoghurt Cultures and Incubation Time in Enhancing Sensory Qualities of Yoghurt and Water Holding Capacity of Greek Yoghurt

Year: 2024

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Sweety, ., Harinivenugopal, ., Devaraju, R, Arunkumar, H, Ramachandra, B, Venkatesh, M

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7051827851

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