{"title":"Sensory quality of Kheer prepared by using aromatic varieties of rice","authors":"D. Choudhari, V. S. Kadam","doi":"10.15740/has/tajas/14.2/39-41","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8500,"journal":{"name":"Asian Journal of Animal Sciences","volume":"25 1","pages":"39-41"},"PeriodicalIF":0.0000,"publicationDate":"2019-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Journal of Animal Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15740/has/tajas/14.2/39-41","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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