Development and Evaluation of Set Yoghurt by using Probiotic Culture (Lactobacillus paracasei and Lactobacillus rhamnosus) As a Bio-Preservative

Development and Evaluation of Set Yoghurt by using Probiotic Culture (Lactobacillus paracasei and Lactobacillus rhamnosus) As a Bio-Preservative

Kavirathna, S.K.; Perera, N.; Chandramali, D.V.P.; Prasanna, P.H.P.
URI: http://repository.rjt.ac.lk/handle/123456789/2311
Date: 4/4/2019

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