[1]
Asma Jaan et al. 2024. EFFECT OF VITAMIN B12 FORTIFICATION AND FERMENTATION TEMPERATURE ON THE NUTRITIONAL AND SENSORY PROPERTIES OF ALMOND MILK. Journal of Population Therapeutics and Clinical Pharmacology. 31, 7 (Jul. 2024), 2193–2207. DOI:https://doi.org/10.53555/pv33r608.