[1]
A. Kumari, S. Pandey, A. K. Chauhan, and M. Singh, “Optimization and characterization of functional chocolate with addition of butter fruit milkshake powder as a source of phenolic, flavonoid and carotenoid”, IJDS, vol. 74, no. 1, Apr. 2021, Accessed: Jun. 19, 2026. [Online]. Available: https://epubs.icar.org.in/index.php/IJDS/article/view/106379