BHATTACHARYYA, Debanjana; SHETH, Mini; SENGAR, Vijayata. A comparative study of food products developed from standard dairy milk and lactose hydrolysed milk on their organoleptic qualities. Indian Journal of Dairy Science, India, v. 73, n. 4, 2020. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/98756. Acesso em: 16 jun. 2026.