YADAV, R. S. Optimization of Processing Parameters and Extension of Shelf Life of ‘Quark’-A Type of Thick Yoghurt. Sunsari Technical College Journal, [S. l.], v. 2, n. 1, p. 38–43, 2016. DOI: 10.3126/stcj.v2i1.14797. Disponível em: https://nepjol.info/index.php/STCJ/article/view/14797. Acesso em: 3 mar. 2024.