Effect of cultures, quantity of starters and time of incubation on the quality of curd- the fermented milk product

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TextPublication details: Ludhiana P.A.U. 1970Edition: Food Science and TechnologyDescription: 48,IV LSubject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.146 S33E (Browse shelf(Opens below))	Not for loan		35010
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 637.146 S33E (Browse shelf(Opens below))	Not for loan		35011

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Previous	T 637.146 A47D DEVELOPMENT OF FUNCTIONAL FERMENTED MILK BEVERAGE (LASSI) INCORPORATING SUGARCANE JUICE	T 637.146 G14D Development of a new high protein, acid type dairy food by using different bacterial cultures	T 637.146 G14D Development of a new high protein, acid type dairy food by using different bacterial cultures	T 637.146 S33E Effect of cultures, quantity of starters and time of incubation on the quality of curd- the fermented milk product	T 637.146 S33E Effect of cultures, quantity of starters and time of incubation on the quality of curd- the fermented milk product	T 637.147 R17F Formation of artificial casein micelles and their physico-chemical studies	T 637.147 R17F Formation of artificial casein micelles and their physico-chemical studies	Next

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