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Investigation of sucralose degradation in high-temperature treatment of low-calorie
basundi
152
Formulation and Optimization of a high protein bar using Response Surface Methodology
147
Preparation of Sandesh incorporated with Monk fruit (Siraitia grosvenorii) as natural sweetener
45
Determinants of the Adoption of the Dairy Component in Dairy-Based Integrated Farming Systems in the Coastal Region of West Bengal
36
Flavour profile of desi cow’s milk ghee prepared with bael pulp extract
33