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Process Optimization for the preparation of fermented functional soy based beverage

Undhad T.J.

Process Optimization for the preparation of fermented functional soy based beverage - Anand AAU 2019 - 159

Subjects--Topical Terms:
Dairy Microbiology

Dewey Class. No.: 637.1 UND-P

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Anand Agricultural University (AAU)

Process Optimization for the preparation of fermented functional soy based beverage