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Optimization of processing variables for the preparation of soy - fortified curd using response surface methodology

By: Yadav DNMaterial type: Text

TextPublication details: March - April 2008Description: 127 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		45;2	Available		JA09034

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