ISHITA NAG AND CHHAYA GOYAL. Optimization and characterization of a value-added fermented ready-to-serve whey-based beverage with high antioxidant potential. Indian Journal of Dairy Science, India, v. 76, n. 6, 2023. DOI: 10.33785/. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/129588. Acesso em: 21 jun. 2026.