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Modelling of acidification kinetics and textural properties in dahi (Indian yogurt) made from buffalo milk using response surface methodology
SHIBY VARGHESE K., H N MISHRAVolume:
61
Year:
2008
Language:
english
Pages:
6
DOI:
10.1111/j.1471-0307.2008.00411.x
File:
PDF, 416 KB
english, 2008