BIBLIOGRAPHIC RECORD

Study on Sensory Evaluation and the Optimum Levels of Calcutta Betel Vine (Piper betel) Leaves Extract in the Preparation of Shrikhand

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Recorded authors
Pallavi G. Maske; Bhavana R Wankhade; SS Bawaskar; AB Motghare
Source of metadata
Crossref
Year recorded
2024

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Reference

Pallavi G. Maske; Bhavana R Wankhade; SS Bawaskar; AB Motghare. (2024). Study on Sensory Evaluation and the Optimum Levels of Calcutta Betel Vine (Piper betel) Leaves Extract in the Preparation of Shrikhand. https://doi.org/10.9734/jabb/2024/v27i5781

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