BARI, A.; HOSSAIN, M. A.; CAMY, M. L. Y.; NAHID, M. I.; ALAM, M. A.; SARKAR, S.; AHAMMAD, G. S.; RAHMAN, M. H.; WADUD, A.; RASHID, M. H. U. Evaluation of borhani prepared from whole milk, skim milk and full cream powdered milk curd. Asian-Australasian Journal of Food Safety and Security, [S. l.], v. 4, n. 2, p. 58–65, 2020. DOI: 10.3329/aajfss.v4i2.53882. Disponível em: https://banglajol.info/index.php/AAJFSS/article/view/53882. Acesso em: 22 dec. 2024.