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	1.	Natural (Unhydrolyzed) Milk Versus Lactose-Hydrolyzed Milk for Cultured Dairy Products: Physiological and Practical Implications for the Starter Industry. [electronic resource] by Vedamuthu, Ebenezer R Publication details: Journal of food protection Aug 1978 In: Journal of food protection vol. 41 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Exotic Fermented Dairy Foods. [electronic resource] by Vedamuthu, Ebenezer R Publication details: Journal of food protection Nov 1977 In: Journal of food protection vol. 40 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar. [electronic resource] by Farkye, Nana Y Vedamuthu, Ebenezer R Drake, Mary A Producer: 20030404 In: The Journal of dairy research vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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