Probiotic Fermentation of Indigenous Foo
β
Sangeeta C. Sindhu; Neelam Khetarpaul
π
Article
π
2001
π
Elsevier Science
π
English
β 212 KB
Indigenously developed BCGT food mixture which contained barley #our, milk coprecipitate, sprouted green gram paste and tomato pulp (2 : 1 : 1 : 1 w/w) was autoclaved (103.4 kPa, 15 min, 1213C), cooled and inoculated with 2% liquid culture (containing 10 cells/mL broth). Two types of fermentations w