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Abdalla, M.O.M. and S.Z.A.N. Ahmed, 2010. Chemical composition of mish "A traditional fermented dairy product" from different plants during storage. Pak. J. Nutr., 9: 209-212. CrossRef |
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Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh |
A SIX-DECADE REVIEW: RESEARCH ON CATTLE PRODUCTION, MANAGEMENT AND DAIRY PRODUCTS IN BANGLADESH Journal of Veterinary Medical and One Health Research Vol. 2, Issue 2, , 2020 |
Chemical Composition of Mish "A Traditional Fermented Dairy Product" from Different Plants During Storage Pakistan Journal of Nutrition Vol. 9, Issue 3, 209, 2010 |
How to cite this article
M. Y. Ali, M. A. Islam, M. J. Alam and M. N. Islam, 2002. Quality of Yogurt (Dahi) Made in Laboratory and Available in the Market of
Mymensingh Town in Bangladesh. Pakistan Journal of Biological Sciences, 5: 343-345.
DOI: 10.3923/pjbs.2002.343.345
URL: https://scialert.net/abstract/?doi=pjbs.2002.343.345
DOI: 10.3923/pjbs.2002.343.345
URL: https://scialert.net/abstract/?doi=pjbs.2002.343.345