Maximization of yogurt production using immobilized bacteria
The study aimed to evaluate the use of immobilized bacteria in the production of yogurt. Entrapment method was employed using 1.0% agar and 2.0% k-carrageenan as gel matrix. Commercially available yogurt inoculum was used due to unavailability of pure strains of Lactobacillus bulgaricus and Streptoc...
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| Format: | Thesis |
| Language: | English |
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1999.
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