Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design
Crossref DOI link: https://doi.org/10.1007/s13197-018-3098-x
Published Online: 2018-03-15
Published Print: 2018-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lodh, Jui
Khamrui, Kaushik
Prasad, Writdhama G. http://orcid.org/0000-0002-4501-0240
Text and Data Mining valid from 2018-03-15
Article History
Revised: 20 February 2018
Accepted: 26 February 2018
First Online: 15 March 2018