Consumer Driven New Product Development through Lacto Fermentation of Cow Milk
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- Additives, Consumer Preference, Dairy, Keeping Quality, Lactic Acid Fermentation
- Kulasinghe, W. M. A. A.; Ranaweera, K. K. T. N.; Abesinghe, A. M. N. L.
- This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/
- This study was done to develop a fermented dairy product by using typical yogurt starter culture, targeting to increase the diversity of cultured...
Full text: IJRAS_627_FINAL.pdf