EFFECT OF LACTIC ACID BACTERIA AND PROBIOTICS ADDED SHRIKHAND: AN INDIGENOUS MILK PRODUCT. International Journal of Food and Nutritional Sciences, [S. l.], v. 1, n. 1, p. 10–15, 2012. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/23. Acesso em: 13 aug. 2026.