Event submissions
Published
This submission belongs to the session S1. Innovation in Food Technology and Engineering of the event The 5th International Electronic Conference on Foods
Published date
25 Oct, 2024
Academic Editor
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Moktar HamdiCitation
Shefali Sirame, Pranav Kumar Singh, Santosh Kumar Mishra, Nitika Goel, Gajanan Deshmukh, Neelkanth Nirmalkar, Effect of different Gas Nanobubbles on fermentation pattern of yoghurt starter culture, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
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Effect of different Gas Nanobubbles on fermentation pattern of yoghurt starter culture
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Shefali Sirame 1
Pranav Kumar Singh 2
Santosh Kumar Mishra 3
Nitika Goel 2
Gajanan Deshmukh 4
Neelkanth Nirmalkar 5
1. Dairy Technology Division, ICAR-National Dairy Research Institute
2. Department of Dairy Technology, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
3. Department of Dairy Microbiology, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
4. Deaprtment of Dairy Engineering, College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
5. Department of Chemical Engineering, Indian Institute of Technology, Ropar
Abstract
Keywords
Nanobubbles
fermentation
stirred yoghurt
physicochemical properties