Physico-Chemical Attributes to Develop Formulation of Ice Cream | Bacteriological, preparation, optimization for lactose hydrolyzed sweet conc.whey using protein hydrolysate in ice cream

B. M. Manjunatha (u. a.)

ISBN 10: 6206753522 ISBN 13: 9786206753520
Published by LAP LAMBERT Academic Publishing, 2023
Language: English
Condition: New Soft cover

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New - Soft cover

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