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Understanding consumer preferences to develop dahi using pi..:
Gumber, Sparsh
;
Kumar, Shiv
;
Kaushik, Rekha
..
Journal of Food Science and Technology. 61 (2024) 8 - p. 1525-1535 , 2024
Link:
https://doi.org/10.1007/s13197-023-05919-5
RT Journal T1 <Title>Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-023-05919-5&Exemplar=1&LAN=DE A1 Gumber, Sparsh A1 Kumar, Shiv A1 Kaushik, Rekha A1 Kumar, Harish A1 Mehra, Rahul PB Springer Science and Business Media LLC YR 2024 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 61 IS 8 SP 1525 OP 1535 LK http://dx.doi.org/https://doi.org/10.1007/s13197-023-05919-5 DO https://doi.org/10.1007/s13197-023-05919-5 SF ELIB - SuUB Bremen
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