1.
Khamrui K. Optimization of Sensory Profile of Steamed Dahi (Bhapa Doi) as function of Ingredients Using Response Surface Methodology. IJDS [Internet]. 2017 Jun. 19 [cited 2026 Jul. 23];70(3). Available from: https://epubs.icar.org.in/index.php/IJDS/article/view/60338