Browsing by Subject "Yogurt"
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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
(BRAC University, 2016-08)In the present study efforts were made to develop improved quality of yogurt in terms of texture, flavor, colour, taste and low fat content. To achieve this objective, better strains of Lactobacillus were isolated from ... -
Development of Lactic Acid bacteria starter culture for probiotic yogurt
(2018-09)Lactobacillales or lactic acid bacteria (LAB) are one of the most numerous groups of bacteria linked to humans. Lactic acid bacteria show antimicrobial properties and these are generally recognized as safe (GRAS). The ...
