Bhaskar, D., Khatkar, S. K., Chawla, R., Panwar, H., & Kapoor, S. (2017). Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. J Food Sci Technol.
Style de citation ChicagoBhaskar, Dadi, Sunil Kumar Khatkar, Rekha Chawla, Harsh Panwar, et Swati Kapoor. "Effect of β-glucan Fortification On Physico-chemical, Rheological, Textural, Colour and Organoleptic Characteristics of Low Fat Dahi." J Food Sci Technol 2017.
Style de citation MLABhaskar, Dadi, et al. "Effect of β-glucan Fortification On Physico-chemical, Rheological, Textural, Colour and Organoleptic Characteristics of Low Fat Dahi." J Food Sci Technol 2017.
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