<span style="mso-bidi-font-size:12.0pt" lang="EN-GB">Potentialities of newly isolated <i style="mso-bidi-font-style:normal">Bacillus subtilis</i> and <i style="mso-bidi-font-style:normal">Lactobacillus sp</i> for curd preparation and a comparative study of its physico-chemical parameters with other marketed curds </span>
- Publication date
- 1 November 2013
- Publisher
- NISCAIR-CSIR, India