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Bhaskar D, Khatkar SK, Chawla R, et al. Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. J Food Sci Technol. 2017;54(9):2684-2693doi: 10.1007/s13197-017-2705-6.
Bhaskar, D., Khatkar, S. K., Chawla, R., Panwar, H., & Kapoor, S. (2017). Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. Journal of food science and technology, 54(9), 2684-2693. https://doi.org/10.1007/s13197-017-2705-6
Bhaskar, Dadi, et al. "Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi." Journal of food science and technology vol. 54,9 (2017): 2684-2693. doi: https://doi.org/10.1007/s13197-017-2705-6
Bhaskar D, Khatkar SK, Chawla R, Panwar H, Kapoor S. Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi. J Food Sci Technol. 2017 Aug;54(9):2684-2693. doi: 10.1007/s13197-017-2705-6. Epub 2017 Jun 09. PMID: 28928508; PMCID: PMC5583098.
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