1.
Patel HG. Influence of type of culture used for coagulation of cheese milk on composition, physico-chemical, rheological and sensory attributes of Processed Cream Cheese based (PCCB) Spread. IJDS [Internet]. 2015 Sep. 21 [cited 2025 Oct. 19];69(2). Available from: https://epubs.icar.org.in/index.php/IJDS/article/view/49076