VINAY G M; SINGH, Ashish Kumar. Effect of ghee residue substitute of bakery fat on quality characteristics of pearl millet based biscuit. Indian Journal of Dairy Science, India, v. 78, n. 1, 2025. DOI: 10.33785/IJDS.2025.v78i01.001. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/147337. Acesso em: 11 jul. 2026.