HEAT RESISTANCE CHARACTERISTICS OF SPORES OF BACILLUS SP. AND ASPERGILLUS SP. ISOLATED FROM FRESH RICE BRAN. = CARACTERISTIQUES DE LA RESISTANCE A LA CHALEUR DE SPORES DE B. SP. ET A. SP. ISOLEES DE SON DE RIZ FRAISBAISYA RK; SRIMANI BN.1974; INDIAN CHEM. ENGR; INDIA; DA. 1974; VOL. 16; NO 3; PP. 3-7; BIBL. 7 REF.Article

STUDIES ON THE STABILISATION OF CALCIUM SENSITIVE ALPHA _S-CASEIN BY KAPPA -CASEIN ISOLATED FROM FERMENTED MILK IN MAKING CURD = ETUDE DE LA STABILISATION DE L'ALPHA _S-CASEINE SENSIBLE AU CALCIUM PAR LA KAPPA -CASEINE ISOLEE DU LAIT FERMENTE AU COURS DE LA FABRICATION DU CAILLEBAISYA RK; BOSE AN.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 5; PP. 221-224; BIBL. 23 REF.Article

EFFECT OF DIFFERENT SALTS AND CHEMICAL ADDITIVES UPON THE QUALITY OF CURD (DAHI) = EFFET DE DIFFERENTS SELS ET ADDITIFS CHIMIQUES SUR LA QUALITE DU DAHI (PRODUIT LAITIER FERMENTE)BAISYA RK; BOSE AN.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 2; PP. 70-73; BIBL. 19 REF.Article

STUDIES ON THE DEHYDRATION OF DAHI (MILK CURD) = ETUDE DE LA DESHYDRATATION DE DAHI (LAIT CAILLE FERMENTE)BAISYA RK; BOSE AN.1974; J. FOOD SCI. TECHNOL.; INDIA; DA. 1974; VOL. 11; NO 3; PP. 128-131; BIBL. 9 REF.Article

STUDIES ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF FRESH CURD (DAHI) AND REHYDRATED FREEZE DRIED CURD POWDER GELSBAISYA RK; CHATTORAI DK; BOSE AN et al.1978; J. FOOD SCI. TECHNOL.; IND; DA. 1978; VOL. 15; NO 2; PP. 71-75; BIBL. 17 REF.Article