Ahmad, Sarfraz, National Institute of Food Science and Technology, University of Agriculture, Pakistan

• Vol 1, No 1 (2013): J. Food Chem. Nutr. - Articles
  EFFECT OF DIFFERENT HEATING TEMPERATURES ON THE RHEOLOGICAL PROPERTIES OF LACTIC GEL MADE FROM BUFFALO MILK
  Abstract  PDF

Journal of Food Chemistry and Nutrition
ISSN: 2307-4124 (Online), 2308-7943 (Print)
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