ACHARYA, P. P.; KANTH, S. K. Utilization of Whey as a Cooking Syrup Medium in the Preparation of Chhana Based Sweet - ’Rasogolla’. Tribhuvan University Journal, [S. l.], v. 25, n. 1, p. 149–158, 2010. DOI: 10.3126/tuj.v25i1.3757. Disponível em: https://nepjol.info/index.php/TUJ/article/view/3757. Acesso em: 21 dec. 2024.