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Valsan D, M P D, R R, Lukose SJ, B I. Effect Of Different Starter Culture Combination and Ripening Period on Free Fatty Acid Profile and Physicochemical Characteristics of Buffalo Cream. IJPRSE [Internet]. 2024 Feb. 19 [cited 2024 Dec. 4];5(1):21-4. Available from: https://journal.ijprse.com/index.php/ijprse/article/view/1010