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Development of Protocol for Shelf Stable For Curd Preparation.

Priya, Yadav (2018) Development of Protocol for Shelf Stable For Curd Preparation. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: Curd, shelf stable, probiotic curd preparation, skim milk, toned milk substrate, Lactic acid bacteria
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2019 04:24
Last Modified: 24 May 2019 04:24
URI: http://ir.cftri.com/id/eprint/14019

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