KUMAR, Manoj; KUMAR, Aditya. Effect on Lactose and Sucrose Content of Srikhand Preparation from Chakka and Different Types of Fruit Pulp. Journal for Research in Applied Sciences and Biotechnology, [S. l.], v. 4, n. 3, p. 195–200, 2025. DOI: 10.55544/jrasb.4.3.21. Disponível em: https://jrasb.stallionpublication.com/index.php/jrasb/article/view/907. Acesso em: 19 oct. 2026.