ICAR Research Data Repository for Knowledge Management
Development and characterization of probiotic buffalo milk Ricotta cheese
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Development and characterization of probiotic buffalo milk Ricotta cheese
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| Creator |
Sameer Bhagwat
Sangita Ganguly Yogesh Khetra Latha Sabikhi |
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| Subject |
Probiotic,Ricotta cheese
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| Description |
Not Available
In the current study, probiotic L. acidophilus La-05?cell pellets were incorporated into buffalo milk Ricotta matrix. The compositional, colour, textural and sensorial parameters of control and probiotic Ricotta cheese were statistically non-significant (P? |
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| Date |
2021-09-18T09:03:38Z
2021-09-18T09:03:38Z 2020-1-1 |
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| Type |
Research Paper
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| Identifier |
Bhagwat, S., Ganguly, S., Khetra, Y. and Sabikhi, L. 2020. Development and characterization of probiotic buffalo milk Ricotta cheese. LWT - Food Science and Technology 121: 108944.
Not Available 0023-6438 http://krishi.icar.gov.in/jspui/handle/123456789/64504 |
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| Language |
English
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| Publisher |
Not Available
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