KUMAR, Manoj; KUMAR, Aditya. Effect on Protein Content of Srikhand Preparation from Chakka and Different Types of Fruit Pulp. Journal for Research in Applied Sciences and Biotechnology, [S. l.], v. 3, n. 1, p. 401–405, 2024. DOI: 10.55544/jrasb.3.1.60. Disponível em: https://jrasb.stallionpublication.com/index.php/jrasb/article/view/926. Acesso em: 19 oct. 2026.