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. and Rashid, M. H. U. (2020) “Evaluation of borhani prepared from whole milk, skim milk and full cream powdered milk curd”, Asian-Australasian Journal of Food Safety and Security, 4(2), pp. 58–65. doi: 10.3329/aajfss.v4i2.53882.