A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2019; you can also visit the original URL.
The file type is
Global inclination of consumers towards healthful foods has resulted in a renewed interest in dahi consumption owing to its functional properties. Diversity in chemical and microbiological attributes of dahi has been noted due to adoption of different manufacturing technology. Process standardization for its production is emerging to obtain a consistent product with enhanced functional properties to project it in the world of functional food market. Based upon post-acidification, volatiledoi:10.15406/jnhfe.2019.09.00318 fatcat:bxfyp476qfggtdl2mplhuh7eh4