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Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends
by
RACHANA, CHANDRIKA RAVINDRAN
,
NATH, BATTULA SURENDRA
,
RESHMA, MULLAN VELANDY
,
ARMUGHAN, CHAMI
Published in
International journal of dairy technology
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International Journal Of Dairy Technology
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Blends
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Butter
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Crystallization
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Dairy Industry
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Differential Scanning Calorimetry
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Fatty Acids
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Food Science & Technology
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Ghee
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Grain Size
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Granularity
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International
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Laboratories
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Life Sciences & Biomedicine
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Melting
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Polymer Blends
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Surface Layer
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