![Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahi]()
Effect of β-glucan fortification on physico-chemical, rheological, textural, colour and organoleptic characteristics of low fat dahiBhaskar, Dadi; Khatkar, Sunil Kumar; Chawla, Rekha; Panwar, Harsh; Kapoor, Swati · Journal of Food Science and Technology · 2017