Development of Probiotic Beverage Using Whey and Pineapple (ananas Comosus) Juice: Sensory and Physico-Chemical Properties and Probiotic Survivability During In-Vitro Gastrointestinal Digestion
JOURNAL OF AGRICULTURE AND FOOD RESEARCH（2021）
Key words
Functional beverage,Chhana whey,Process optimisation,Product stability,Shelf-life
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