Kumari, G.W.S.N.; Jayasumana, M.T.L.K.; Edirisinghe, M.P.; Weerasingha, W.V.V.R.
(Faculty of Agriculture - Rajarata University of Sri Lanka, 2019-12)
The objective of this study was to evaluate the effect of Milk Protein Isolate (MPI) on the textural properties of curd. Four different incorporation levels of MPI as 0.5%, 1%, 1.5% and 2% were compared with control having ...