KUMAR, Srujan. Effect of incorporation of concentrated and lactose hydrolysed whey on sensory quality of khoa. Indian Journal of Dairy Science, India, v. 67, n. 4, 2014. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/42024. Acesso em: 21 jun. 2026.