DATTATRAYA, Gote Shubham; PRASAD, Writdhama; KHAMRUI, Kaushik. Physicochemical, antioxidant and in-vitro release behaviour of burfi added with curcumin as a source of functional ingredient. Indian Journal of Dairy Science, India, v. 73, n. 3, 2020. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/91748. Acesso em: 31 may. 2026.