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Optimization of process conditions for developing yoghurt like probiotic product from peanut

  • Published:2016-11 Issue: Volume:73 Page:6-12
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Bansal Sangita,Mangal Manisha,Sharma Satish Kumar,Yadav Deep Narayan,Gupta Ram Kishor

Funder

ICAR-Central Institute of Post-Harvest Engineering & Technology (an ICAR Institute), Ludhiana

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Development of a new oat-based probiotic drink;Angelov;International Journal of Food Microbiology,2006

2. Methods of analysis;AOAC,2000

3. Production and sensory, textural, physicochemical properties of flavored spreadable yogurt;Ayar;Life Science Journal,2014

4. Non-dairy based Probiotics: a healthy treat for intestine;Bansal;Critical Reviews in Food Science and Nutrition,2014

5. Optimization of fermentation conditions for probiotic soy yoghurt using response surface methodology;Bansal;Journal of Food Processing Preservation,2015

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