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2. Dahi (curd) - Wikipedia

   en.wikipedia.org/wiki/Dahi_(curd)

   A cup of curd ready for the dessert. Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk, and sometimes buffalo milk or goat milk. [1]

3. Mishti doi - Wikipedia

   en.wikipedia.org/wiki/Mishti_doi

   Mishti doi (Bengali: মিষ্টি দই; transl. Sweet curd) is a fermented sweet doi (yogurt) originating from the Bengal region of the Indian subcontinent [1] and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, [2] and in the nation of Bangladesh. [3] [4] It is made with milk and sugar or jaggery. It differs ...

4. Dahi vada - Wikipedia

   en.wikipedia.org/wiki/Dahi_vada

   Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi vada (दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, [3] thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade in Kannada ...

5. Pet food recalled over bird flu contamination after cat dies

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   A voluntary recall was issued for a line of raw and frozen pet food after a cat died of bird flu, a case that Oregon officials connected to the feline's contaminated food.. Northwest Naturals told ...

6. Millions Of People Take Biotin For Hair Growth, And ... - AOL

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   $20.80 at humnutrition.com. While biotin and biotin supplements may seem like the most promising route for addressing hair loss and growth, it's not the best solution for everyone.

7. Want strong, healthy hair? Dermatologist talks rice water's ...

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   Dr. Shilpi Khetarpal, a board-certified dermatologist, unpacks rice water's potential hair benefits and its usage.

8. List of yogurt-based dishes and beverages - Wikipedia

   en.wikipedia.org/wiki/List_of_yogurt-based...

   This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. [1]

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