摘要 : A systematic study was carried out to optimize the method for the manufacturing of khees. Cow and buffalo colostrum from first to fifth milking was used for preparation of khees. Two types of sweeteners i.e jaggery and cane sugar ... 展开
作者 | Amrita Poonia R.S. Dabur |
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作者单位 | |
期刊名称 | 《Journal of Dairying Foods & Home Sciences》 |
总页数 | 3 |
语种/中图分类号 | 英语 / TS25 |
馆藏号 | N2008EPST0008765 |