Development of probiotic vegetable juice fortified with Lactobacillus plantarum BS
Preference for raw and minimally-processed foods and probiotic products is increasing due to obvious nutritional and non-nutritional health benefits. The country is endowed with local plant and microbial resources that can be developed into functional food products. Various formulations of indigenou...
| প্রকাশিত: | Transactions of the National Academy of Science and Technology Vol. 33, no. 1 (Jul. 2011), 106 |
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| প্রধান লেখক: | |
| অন্যান্য লেখক: | |
| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
| প্রকাশিত: |
2011
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| বিষয়গুলি: |