Authors: PATEL GC VYAS SH UPADHYAY KG

Citation: Gc. Patel et al., INFLUENCE OF FAT-CONTENT AND HEAT-TREATMENT OF MILK ON QUALITY OF MOZZARELLA CHEESE MADE FROM BUFFALO MILK BY STARTER CULTURE TECHNIQUE, Indian Journal of Animal Sciences, 68(9), 1998, pp. 978-981

Authors: JANA AH UPADHYAY KG

Citation: Ah. Jana et Kg. Upadhyay, COMPARATIVE APPRAISAL OF QUALITY OF BUFFALO MILK MOZZARELLA CHEESE MANUFACTURED BY 2 DIFFERENT METHODS, Journal of Food Science and Technology, 34(5), 1997, pp. 381-385

Authors: PRAJAPATI PS THAKAR PN UPADHYAY KG

Citation: Ps. Prajapati et al., PREPARATION OF GULABJAMUN FROM BUFFALO MILK KHOA DOUGH INCORPORATED WITH TRISODIUM CITRATE, Indian Journal of Animal Sciences, 64(4), 1994, pp. 411-413

Authors: SHAKEELURREHMAN,"UPADHYAY KG PANDYA AJ

Citation: Kg. Shakeelurrehman,"upadhyay et Aj. Pandya, EVALUATION OF KHOA AS A MILK SOLIDS SOURCE IN ICE-CREAM, Journal of Dairy Research, 61(1), 1994, pp. 143-149