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Process Optimization for the preparation of fermented functional soy based beverage

By: Undhad T.J.
Material type: materialTypeLabelBookPublisher: Anand AAU 2019Description: 159.Subject(s): Dairy MicrobiologyDDC classification: 637.1 UND-P Dissertation note: M.Tech 2019 Dr. S.Hati
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M.Tech 2019 Dr. S.Hati

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