The effect of hylocereus polyrhizus and hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt
Yogurt is a coagulated milk product obtained from the lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The additions of fruits into milk may enhance the taste and the therapeutical values of milk products. However fruits also may change the fermentat...
à®®à¯à®´à¯ விளகà¯à®•à®®à¯
Saved in:
| தலைமை எழà¯à®¤à¯à®¤à®¾à®³à®°à¯à®•à®³à¯: | , |
|---|---|
| வடிவமà¯: | கடà¯à®Ÿà¯à®°à¯ˆ |
| வெளியீடபà¯à®ªà®Ÿà¯à®Ÿà®¤à¯: |
2009
|
| பகà¯à®¤à®¿à®•à®³à¯: | |
| நிகழà¯à®¨à®¿à®²à¯ˆ அணà¯à®•à®²à¯: | http://www.scopus.com/inward/record.url?eid=2-s2.0-78651547322&partnerID=40&md5=64d78b1fd13b2bc5a4366657c4639d73 http://www.scopus.com/inward/record.url?eid=2-s2.0-78651547322&partnerID=40&md5=64d78b1fd13b2bc5a4366657c4639d73 |
| கà¯à®±à®¿à®¯à¯€à®Ÿà¯à®•à®³à¯: |
கà¯à®±à®¿à®šà¯à®šà¯Šà®²à¯ இணை
கà¯à®±à®¿à®¯à¯€à®Ÿà¯à®•à®³à¯ இலà¯à®²à¯ˆ, இநà¯à®¤ கà¯à®±à®¿à®šà¯à®šà¯Šà®²à¯à®²à¯ˆ à®®à¯à®¤à®²à®¿à®²à¯ பதிவ௠செயà¯à®¯à¯à®™à¯à®•à®³à¯!
|