1.
Prathima BK, Kempanna C. Quality Characteristics of Yoghurt Prepared by Substituting added Skim Milk Powder with Soy Protein Isolate. IJND [Internet]. 2011 Mar. 1 [cited 2024 Nov. 7];48(3):106-14. Available from: https://informaticsjournals.co.in/index.php/ijnd/article/view/4678