DEVELOPMENT OF PROBIOTIC PINEAPPLE FRUIT FERMENTATION

• Author(s):

  Miss. Sakshi M. Varma | Dr. Atul S.Pratpwar | Dr.AvinashV.Dhobale

• Keywords:

  Pineapple, Bifidobacteria, Lactic Acid Bacteria, Fermented Juice, Probiotics, Prebiotics.

• Abstract:

  Fermentation Is A Slow Decomposition Process Of Organic Substances Induced By Microorganisms Pineapple Is An Economically Significant Plant And The Third Most Important Fruit Crop In The Tropical And Subtropical Regions Of The World. In This Study, Fermen

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Other Details

• Paper id:

  IJSARTV9I460418

• Published in:

  Volume: 9 Issue: 4 April 2023

• Publication Date:

  2023-04-12

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