Cite
HARVARD Citation
Kashaninejad, M. et al. (2017). Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter. International journal of dairy technology. pp. 102-109. [Online].
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Kashaninejad, M. et al. (2017). Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter. International journal of dairy technology. pp. 102-109. [Online].