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Department of Biology
Department of Food Technology
Department of Microbiology BSC + MSC
Department of Nutrition and Dietetics
Himalayan Journal of Science and Technology
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Issue Date
Title
Author(s)
2021-03-21
COMPARATIVE STUDY ON PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SOFT CHEESE PREPARED BY USING CRUDE AANK (Calotropis gigantea) AND JACKFRUIT (Artocarpus heterophyllus) PROTEASES
Koirala, Ashish
2023-06-01
EXTRACTION, PURIFICATION AND UTILIZATION OF PROTEOLYTIC ENZYME FROM THE LATEX OF Calotropis gigantea IN FRESH CHEESE MAKING
Karki, Peshal Raj
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Author
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Karki, Peshal Raj
1
Koirala, Ashish
Subject
1
AANK
1
Artocarpus heterophyllus
1
CHEESE
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cheese making
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CRUDE AANK
1
JACKFRUIT
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MICROBIOLOGICAL PROPERTIES
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proteolytic enzyme
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Three Phase Partitioning
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TPP
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Date issued
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2021
1
2023
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