Document is current

Any future updates will be listed below

Effect of developed acidity and neutralization of milk on sensory, microstructural and textural changes in khoa prepared from cow and buffalo milk

Crossref DOI link: https://doi.org/10.1007/s13197-016-2468-5

Published Online: 2017-01-09

Published Print: 2017-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

About CrossMark