Volume 7, Issue 27, 2018 (July – September)
Research Article
Influence of Storage on Microbial Content of Value added Shrikhand
Srinivas, Jessie Suneetha W, B. Anila Kumari, K. Uma Maheswari and N. Krishnaiah
Keywords: Fermented products, yoghurt, value added shrikhand, Lactobacillus lacti, shelf life of shrikhand
Article ID: CS022049071
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How to cite this article: Srinivas, Jessie Suneetha W, B. Anila Kumari, K. Uma Maheswari, N. Krishnaiah. Influence of Storage on Microbial Content of Value added Shrikhand. Chem Sci Rev Lett 2018; 7(27).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.