Bacterial activity and nutritive value of fruit yogurt

by Shanza Mukhtar

Yogurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, fruit yogurts are the milk products that are fermented by special cultures of... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 3659360244
• ISBN13: 9783659360244
• Release Date: March 2013
• Publisher: LAP Lambert Academic Publishing
• Length: 160 Pages
• Weight: 0.54 lbs.
• Dimensions: 0.4" x 6.0" x 9.0"