Effect of Processing Temperature and Ingredients in the Preparation of Gundpak – A Khoa Based Dairy Product / Pushpa Prasad Acharya in Nepal Journal of Science and Technology, Volume 9, Number 1 (2008)  

Public ISBD [article]  inNepal Journal of Science and Technology > Volume 9, Number 1 (2008) . - 57-64 p, Title : Effect of Processing Temperature and Ingredients in the Preparation of Gundpak – A Khoa Based Dairy Product Material Type: printed text Authors: Pushpa Prasad Acharya, Author ; Prabin Sapkota, Author Publication Date: 2008 Article on page: 57-64 p, Languages : English (eng) Link for e-copy: https://www.nepjol.info/index.php/NJST/article/view/3166 [article] Effect of Processing Temperature and Ingredients in the Preparation of Gundpak – A Khoa Based Dairy Product [printed text] / Pushpa Prasad Acharya, Author ; Prabin Sapkota, Author . - 2008 . - 57-64 p,. Languages : English (eng) in Nepal Journal of Science and Technology > Volume 9, Number 1 (2008) . - 57-64 p, Link for e-copy: https://www.nepjol.info/index.php/NJST/article/view/3166