Ray, A., Sinha, C., Berry, S., Dabas, J. K., & Sharma, A. K. (2025). Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi). Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 10820132251384805. https://doi.org/10.1177/10820132251384805
Style de citation ChicagoRay, Arijit, Chitranayak Sinha, Sheetal Berry, Jitender Kumar Dabas, et Adesh Kumar Sharma. "Exploring the Impact of Various Processing Conditions and Fermentation Methods on the Selected Physicochemical Properties of Sweetened Dahi (misti Doi)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 2025: 10820132251384805. https://dx.doi.org/10.1177/10820132251384805.
Style de citation MLARay, Arijit, et al. "Exploring the Impact of Various Processing Conditions and Fermentation Methods on the Selected Physicochemical Properties of Sweetened Dahi (misti Doi)." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 2025, p. 10820132251384805.