B, Divya K; SATHISH KUMAR, M H; THOMPKINSON, D K; SABIKHI, Latha. Selection of Levels of Maltodextrin to Improve the Sensory and Textural Properties of Omega-3 and Fiber-Enriched Low Fat Buffalo Milk. Indian Journal of Dairy Science, India, v. 65, n. 3, 2012. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/26099. Acesso em: 7 jun. 2026.