1.
Bari A, Hossain MA, Camy MLY, Nahid MI, Alam MA, Sarkar S, et al. Evaluation of borhani prepared from whole milk, skim milk and full cream powdered milk curd. Asian Australas. J. Food. Saf. Secur. [Internet]. 2020 Nov. 30 [cited 2025 Sep. 27];4(2):58-65. Available from: https://banglajol.info/index.php/AAJFSS/article/view/53882