Production of free fatty acids and conjugated linoleic acid in probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei during fermentation and storage

By H. Yadav, Shalini Jain, P. R. Sinha. 2007

130 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/716d08d3fc07d3250c55175a231040ed848df3d7