Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt
Crossref DOI link: https://doi.org/10.1007/s13197-018-3076-3
Published Online: 2018-02-21
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yadav, Vijesh
Gupta, Vijay Kumar
Meena, Ganga Sahay
Text and Data Mining valid from 2018-02-21
Article History
Revised: 17 January 2018
Accepted: 12 February 2018
First Online: 21 February 2018