Process Standardization of Whey Protein Enriched Spiced Quarg Cheese

Autor:	D. S. Chavan, D. D. Patange, DK Kamble, C. V. Memane, S. V. Shinde
Rok vydání:	2018
Předmět:	0301 basic medicine 03 medical and health sciences Whey protein 030109 nutrition & dietetics Standardization Chemistry Scientific method Food science
Zdroj:	International Journal of Current Microbiology and Applied Sciences. 7:1349-1358
ISSN:	2319-7706 2319-7692
DOI:	10.20546/ijcmas.2018.706.159
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::078f883c5b06ffae2e45b0c1ee9b35cd https://doi.org/10.20546/ijcmas.2018.706.159 Zobrazit plný text záznamu