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Journal of Nutrition and Dietetics received 22 citations as per Google Scholar report
Formulation of Value Added Yogurt Prepared With Kodo Millet Milk
Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavour. The following product development was done with addition of kodo millet i... Read More»
Preeti kumari and P Nazni
: J Nut Dia
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