Use of Milk Protein Isolate to Improve the Textural Properties of Curd

dc.contributor.author	Kumari, G.W.S.N.
dc.contributor.author	Jayasumana, M.T.L.K.
dc.contributor.author	Edirisinghe, M.P.
dc.contributor.author	Jayawardene, L.P.I.N.P.
dc.contributor.author	Weerasingha, W.V.V.R.
dc.date.accessioned	2019-10-29T14:53:52Z
dc.date.available	2019-10-29T14:53:52Z
dc.date.issued	4/4/2019
dc.identifier.citation	11th Annual Research Symposium Proceedings (pg 61) - 2019 ,Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2312
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Curd	en_US
dc.subject	Milk Protein isolate	en_US
dc.subject	Spoon ability	en_US
dc.subject	Texture	en_US
dc.title	Use of Milk Protein Isolate to Improve the Textural Properties of Curd	en_US
dc.type	Article	en_US