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Indian Journal of Dairy Science
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Investigation of sucralose degradation in high-temperature treatment of low-calorie
basundi
155
Formulation and Optimization of a high protein bar using Response Surface Methodology
131
Enhancing Antioxidant Potential of Lassi (A Traditional Indian Yoghurt based fermented milk drink) through fortification with Paneer (Indian Cottage Cheese) Whey partially fermented with Streptococcus thermophilus
78
Determinants of the Adoption of the Dairy Component in Dairy-Based Integrated Farming Systems in the Coastal Region of West Bengal
70
Flavour profile of desi cow’s milk ghee prepared with bael pulp extract
60
