KHAMRUI, Kaushik. Optimization of Sensory Profile of Steamed Dahi (Bhapa Doi) as function of Ingredients Using Response Surface Methodology. Indian Journal of Dairy Science, India, v. 70, n. 3, 2017. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/60338. Acesso em: 6 jun. 2026.