NUTRITIONAL, PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF YOGHURT ENRICHED WITH MALTED PENNISETUM GLAUCUM, TELFAIRIA OCCIDENTALIS AND GLYCINE MAX
Yoghurt is a fermented milk product from an anaerobic fermentation of milk and milk products by the lactic acid fermentation through the action of majorly Streptococcus thermophilus and Lactobacillus bulgaricus. …
Food Science And Technology Project Topics