Organoleptic evaluation of low fat probiotic (Lactobacillus acidophilus) beverage prepared by whey a...
Organoleptic evaluation of low fat probiotic (Lactobacillus acidophilus) beverage prepared by whey and sorghum
About this item
Full title
Author / Creator
Publisher
New Delhi: The Pharma Innovation
Journal title
Language
English
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Publisher
New Delhi: The Pharma Innovation
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Scope and Contents
Contents
The present investigation can focus a light on utilization of whey which is regarded as dairy pollutant and as well as bag of nutrients, underutilized cereal (sorghum) having a good nutrient profile with incorporation of beneficial bacteria (Lactobacillus acidophilus) in form of beverage. Such probiotic beverages are good source of nutrition and th...
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Full title
Organoleptic evaluation of low fat probiotic (Lactobacillus acidophilus) beverage prepared by whey and sorghum
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Author / Creator
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Record Identifier
TN_cdi_proquest_journals_1924393518
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_1924393518
Other Identifiers
ISSN
2349-8242
E-ISSN
2277-7695
DOI
10.22271/tpi.2017.v6.i7c.1120
