SINGH, Ravinder; KHAMRUI, Kaushik; PRASAD, Writhdhama. Effect of ingredients and processing parameters on the sensory, instrumental colour, texture and microstructure of Pinni. Indian Journal of Dairy Science, India, v. 72, n. 5, 2019. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/90076. Acesso em: 11 jun. 2026.