S.S. BANKAR; M. RAZIUDDIN; P.N. ZANJAD. CONSEQUENCE OF VARIATION IN INGREDIENTS ON SENSORY QUALITY OF CHHANA PODO. Indian Journal of Veterinary and Animal Sciences Research, Tamilnadu, India, v. 44, n. 4, p. 229–232, 2025. DOI: 10.56093/ijvasr.v44i4.173645. Disponível em: https://epubs.icar.org.in/index.php/IJVASR/article/view/173645. Acesso em: 5 jun. 2026.