B DK, Sathish Kumar MH, Thompkinson DK, Sabikhi L. Selection of Levels of Maltodextrin to Improve the Sensory and Textural Properties of Omega-3 and Fiber-Enriched Low Fat Buffalo Milk. IJDS [Internet]. 2012 Dec. 22 [cited 2026 Jun. 7];65(3). Available from: https://epubs.icar.org.in/index.php/IJDS/article/view/26099