Cite
HARVARD Citation
Dhiman, A. et al. (2022). Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Dhiman, A. et al. (2022). Influence of microfluidization on physico-chemical, rheological, thermal properties and cholesterol level of cow ghee. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].