Correct option is B
Lactic acid bacteria (e.g.,
Lactobacillus) enhance the Vitamin B₁₂ content during milk fermentation into curd, thus improving its nutritional profile.
Lactic acid bacteria (e.g.,
Lactobacillus) enhance the Vitamin B₁₂ content during milk fermentation into curd, thus improving its nutritional profile.
Suggested Test Series
Suggested Test Series