KHAMRUI, Kaushik. Optimization and sensory profile of Chhana based Kulfi as function of ingredients using Response Surface Methodology. Indian Journal of Dairy Science, India, v. 69, n. 1, 2015. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/50585. Acesso em: 21 jun. 2026.