Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk
Crossref DOI link: https://doi.org/10.1007/s13197-019-03798-3
Published Online: 2019-05-16
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Aggarwal, Ankur
Seth, Raman
Gandhi, Kamal
Wangdare, Sachin
Text and Data Mining valid from 2019-05-16
Version of Record valid from 2019-05-16
Article History
Revised: 24 April 2019
Accepted: 30 April 2019
First Online: 16 May 2019