Gokalbhai, P.H. (2015) “Effect of level of fat on compositional, physico-chemical, rheological and sensory attributes of processed cream cheese based (PCCB) spread”, Indian Journal of Dairy Science, 69(1). Available at: https://epubs.icar.org.in/index.php/IJDS/article/view/49073 (Accessed: 21 June 2026).