Development and characterization of probiotic processed cheese

Authors

Yogesh Khetra (ORCID: https://orcid.org/0000-0002-7575-1277)
Narender Raju Panjagari (ORCID: https://orcid.org/0000-0002-9645-6920)
Sangita Ganguly (ORCID: https://orcid.org/0000-0003-2453-6566)
Deepak Kumar (ORCID: https://orcid.org/0000-0003-4313-4247)
H.M. Rashmi
Santosh Tambade

Institutions

National Dairy Research Institute (IN)

Publication Details

Journal: Sustainable Food Technology
Published: 2025-11-28
DOI: https://doi.org/10.1039/d5fb00375j
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 0.00

Funders

Indian Council of Agricultural Research

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article

Development and characterization of probiotic processed cheese

Yogesh Khetra, Narender Raju Panjagari, Sangita Ganguly, Deepak Kumar et al.

Nov 28, 2025

Sustainable Food Technology

Probiotics and Fermented Foods

article

Development and characterization of probiotic processed cheese

Yogesh Khetra, Narender Raju Panjagari, Sangita Ganguly, Deepak Kumar, H.M. Rashmi, Santosh Tambade

November 28, 2025article en

Abstract

No abstract available for this paper.

Sustainable Food TechnologyVol. 4(1)

National Dairy Research Institute (IN)

Indian Council of Agricultural Research

Openalex Percentile: Top 58%

Probiotics and Fermented Foods

DOI Open Access PDF OpenAlex

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Development and characterization of probiotic processed cheese — Yogesh Khetra, Narender Raju Panjagari, et al. · Sustainable Food Technology (2025) | TGRS Research Map | TGRS