[1]
2024. Physicochemical Properties, Nutritional Composition, and Microbial Profiles of Locally Fermented Yogurt Drink (Lassi) across Three Restaurants in Malaysia. Journal of Biochemistry, Microbiology and Biotechnology. 12, SP1 (Jul. 2024), 46–49. DOI:https://doi.org/10.54987/jobimb.v12iSP1.939.