[1]
Acharya, P.P. and Sapkota, P. 2010. Effect of Processing Temperature and Ingredients in the Preparation of <i>Gundpak</i> – A <i>Khoa</i> Based Dairy Product. Nepal Journal of Science and Technology. 9, (Jun. 2010), 57–64. DOI:https://doi.org/10.3126/njst.v9i0.3166.