Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage

✍ Scribed by Hariom Yadav; Shalini Jain; P.R. Sinha

• Book ID: 116540144
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 148 KB
• Volume: 17
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2006.12.003