2018•International Journal of Food Sciences and NutritionRequires access

Effect of fat percentage on sensory attributes and growth characteristics of starter culture for development of whey-cereal based fermented beverage

Monika Rani, Dabur Rs, Priyanka

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Key concepts: Starter, Food science, Fermentation, Biotechnology, Chemistry, Biology

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Effect of fat percentage on sensory attributes and growth characteristics of starter culture for development of whey-cereal based fermented beverage — Research Paper | ScholarLens