Bari, A., M. A. Hossain, M. L. Y. Camy, M. I. Nahid, M. A. Alam, S. Sarkar, G. S. Ahammad, M. H. Rahman, A. Wadud, and M. H. U. Rashid. “Evaluation of Borhani Prepared from Whole Milk, Skim Milk and Full Cream Powdered Milk Curd”. Asian-Australasian Journal of Food Safety and Security, vol. 4, no. 2, Nov. 2020, pp. 58-65, doi:10.3329/aajfss.v4i2.53882.