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Publications by Ram R. Panthi
Influence of Protein Concentration and Coagulation Temperature on Rennet-Induced Gelation Characteristics and Curd Microstructure
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Related publications
Rennet Coagulation of Skim Milk and Curd Drainage: Effect of pH, Casein Concentration, Ionic Strength and Heat Treatment
Le Lait
Effects of pH, Calcium and Unheated Casein Micelle on Physical Properties of High-Temperature Heated Milk Rennet Curd.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Influence of Oxalate Concentration and Temperature on the Microstructure Morphology of Nano Anodized Copper Coating
Journal of Materials Science and Engineering A
Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties
Journal of Chemistry
Chemistry
Milk Protein Fractions Strongly Affect the Patterns of Coagulation, Curd Firming, and Syneresis
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
The Process of Milk Coagulation by Rennet
Biochemical Society Transactions
Biochemistry
Effect of Fortifying by Whey Protein and Proiotic Bacteria on Properties of Soft Cheese During Cold Storage 1- Effect of Powdered and Curd Whey on Coagulation Time and Curd Tension
Mesopotamia Journal of Agriculture
Effects of Tempered Microstructure and Hydrogen Concentration on Hydrogen-Induced Embrittlement Susceptibility of 10B21 Screws at Low Temperature
Materials Transactions
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
Influence of Ammonia Concentration on the Microstructure, Electrical and Raman Properties of Low Temperature Chemical Bath Deposited ZnO Nanorods
Materials Science in Semiconductor Processing
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
