“Effect of different condiments and salt concentration on physico-chemical, microbiological and sensory properties of yoghurt spread ”, ijapm, vol. 32, no. 3-4, pp. 200–205, Mar. 2017, Accessed: Nov. 24, 2024. [Online]. Available: https://acspublisher.com/journals/index.php/ijapm/article/view/7143