Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture.
- DOI
- 10.1038/s41598-026-47583-7
- Published
- 2026 Apr 22
- Container
- Scientific reports
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1038/s41598-026-47583-7,
title = {Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture.},
author = {Suvera P and Bihola A and Adil S and Patel AC and Joshi ND},
year = {2026},
journal = {Scientific reports},
doi = {10.1038/s41598-026-47583-7},
url = {https://doi.org/10.1038/s41598-026-47583-7}
}RIS
TY - JOUR TI - Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture. AU - Suvera P AU - Bihola A AU - Adil S AU - Patel AC AU - Joshi ND PY - 2026 JO - Scientific reports DO - 10.1038/s41598-026-47583-7 UR - https://doi.org/10.1038/s41598-026-47583-7 ER -
APA
P, S., A, B., S, A., AC, P., & ND, J. (2026). Storage stability and quality characteristics of oat powder incorporated probiotic Shrikhand prepared using multi-strain probiotic culture.. Scientific reports. https://doi.org/10.1038/s41598-026-47583-7
Source records
- pubmed · retrieved 2026-09-27T09:56:36.946Z