MEHROTRA, R. Effect of Sugar replacement on chemical composition and organoleptic properties of Shrikhand. Innovare Journal of Food Sciences, [S. l.], v. 2, n. 1, p. 22–25, 2014. Disponível em: https://innovareacademics.in/journals/index.php/ijfs/article/view/1550. Acesso em: 19 oct. 2021.