Use of Milk Protein Isolate to Improve the Textural Properties of Curd
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Use of Milk Protein Isolate to Improve the Textural Properties of Curd
Kumari, G.W.S.N.
;
Jayasumana, M.T.L.K.
;
Edirisinghe, M.P.
;
Jayawardene, L.P.I.N.P.
;
Weerasingha, W.V.V.R.
URI:
http://repository.rjt.ac.lk/handle/123456789/2312
Date:
4/4/2019
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11th Annual Research Symposium Proceedings - 2019
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