Identification and Characterization of Lactobacilli from Rajshahi Traditional Curds
M. Khairul Islam, M. Abdul Alim Al-Bari, Alam Khan, M. Kudrat-E-Zahan & M. Anwar Ul-Islam · Microbiology Research Journal International · 2014
The popular food, dairy products like curds are consumed by many people in its various forms in Bangladesh. Infact, these different types of curds are made without real respect for basic standards of technology and hygiene. This situation will be improved if lactic ferments are w...
Open access
Research Article
10.9734/BMRJ/2015/14424