Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt
Ashu Walia1, H. N. Mishra2 and Pradyuman Kumar1*
1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal - 148106 India.
2Department of Agricultural and Food Engineering, Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur 721302 India.
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