[1]
Akter, N. et al. 2011. Effects of different level of starter culture and sugar on manufacturing characteristics of <i>Misti Dahi</i> (Sweet Yoghurt). Journal of the Bangladesh Agricultural University. 8, 2 (Jul. 2011), 245–252. DOI:https://doi.org/10.3329/jbau.v8i2.7933.