Ingredient formulation effects on physico-chemical, sensory, textural properties and probiotic count of Aloe vera probiotic dahi
- 1 January 2016
- journal article
- Published by Elsevier BV in LWT
- Vol. 65, 371-380
- https://doi.org/10.1016/j.lwt.2015.08.035
Abstract
No abstract availableKeywords
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