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Diversity of Lactic Acid Bacteria and their probiotic properties in some naturally fermented milk products of Sikkim/

Rai, Ranjita

Diversity of Lactic Acid Bacteria and their probiotic properties in some naturally fermented milk products of Sikkim/ Ph.D. Ranjita Rai; Supervised by Jyoti Prakash Tamang. - Gangtok: Sikkim University, June 2020. - 592p.

Subjects--Topical Terms:
Lactic Acid Bacteria
Fermented Milk Products
Antimicrobial activity

Dewey Class. No.: 637.01579 / RAI/D

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