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

Benzer Materyaller

• Isolation and identification of coliform bacteria from spicy yogurt milk and plain butter milk sold in different markets of Dhaka city
  Yazar:: Azam, Ariful
  Baskı/Yayın Bilgisi: (2018)
• Development of Lactic Acid bacteria starter culture for probiotic yogurt
  Yazar:: Eshaque, Tamannyat Binte
  Baskı/Yayın Bilgisi: (2018)
• Development of improved quality Yogurt in terms of texture, flavor, food value and low cost
  Yazar:: Hossain, Nushrat
  Baskı/Yayın Bilgisi: (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
  Yazar:: Shaikh, Saijuddin, ve diğerleri
  Baskı/Yayın Bilgisi: (2022)
• Antibiotic resistance in commercially available probiotics in Bangladesh
  Yazar:: Rupa, Sadia Islam, ve diğerleri
  Baskı/Yayın Bilgisi: (2023)