PDF-J. Bangladesh Agril. Univ. 8(2): 233
Author : christina | Published Date : 2020-11-23
The present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume reduction commercial starch powder and potato
Presentation Embed Code
Download Presentation
Download Presentation The PPT/PDF document "J. Bangladesh Agril. Univ. 8(2): 233" is the property of its rightful owner. Permission is granted to download and print the materials on this website for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
J. Bangladesh Agril. Univ. 8(2): 233: Transcript
Download Document
Here is the link to download the presentation.
"J. Bangladesh Agril. Univ. 8(2): 233"The content belongs to its owner. You may download and print it for personal use, without modification, and keep all copyright notices. By downloading, you agree to these terms.
Related Documents
