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Standardization of protocol for development of synbiotic milk pudding using co-encapsulation of probiotic culture and ascorbic acid
237
Efficacy of Microencapsulated Galgal Essential Oil as a Natural Preservative in Anhydrous milk fat (Ghee)
174
Preparation of Sandesh incorporated with Monk fruit (Siraitia grosvenorii) as natural sweetener
169
Preparation of Gluten-Free Variant of Gulab Jamun Using Kodo and Foxtail Millet
168
Effect of Oat Milk Added on The Quality of Probiotic Yogurt
155