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Q41394981-6790D234-2CF4-42FA-B8F7-BA22448ABD1E
Q41394981-6790D234-2CF4-42FA-B8F7-BA22448ABD1E
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http://www.wikidata.org/entity/statement/Q41394981-6790D234-2CF4-42FA-B8F7-BA22448ABD1E
Formulation and physico-chemical analysis of whey-soymilk dahi.
P2860
Q41394981-6790D234-2CF4-42FA-B8F7-BA22448ABD1E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q41394981-6790D234-2CF4-42FA-B8F7-BA22448ABD1E
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wasDerivedFrom
0eec46dfa3accb2f4cb222f097a2698a2e6706eb
P2860
Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd.