Development of good quality of yogurt in terms of texture, flavor, food value and low cost and determining the fat percentage of milk and yogurt

Lignende værker

• Isolation and identification of coliform bacteria from spicy yogurt milk and plain butter milk sold in different markets of Dhaka city
  af: Azam, Ariful
  Udgivet: (2018)
• Development of Lactic Acid bacteria starter culture for probiotic yogurt
  af: Eshaque, Tamannyat Binte
  Udgivet: (2018)
• Development of improved quality Yogurt in terms of texture, flavor, food value and low cost
  af: Hossain, Nushrat
  Udgivet: (2015)
• Supplementation with fortified lipid-based and blended complementary foods has variable impact on body composition among Rural Bangladeshi children: A cluster-randomized controlled trial
  af: Shaikh, Saijuddin, et al.
  Udgivet: (2022)
• Antibiotic resistance in commercially available probiotics in Bangladesh
  af: Rupa, Sadia Islam, et al.
  Udgivet: (2023)