SINGH, Mayank; KAUSHIK KHAMRUI; WRITDHAMA G PRASAD. Optimisation of the ingredients for the development of low-calorie basundi. Indian Journal of Dairy Science, India, v. 75, n. 2, 2021. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/116123. Acesso em: 22 oct. 2025.