Conducted by SLSU
                                                                , Started on 2017 - 
                                                                Completed on 2018 
                                
                                Completed
                                
                                
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The study focused on the production of acidophilus milk and the effect of taro on the physico-chemical characteristics, sensory qualities and acceptability as well as on the growth of starter culture on the product at 1% level of the bacteria.
