ACHARYA, P. P.; SAPKOTA, P. Effect of Processing Temperature and Ingredients in the Preparation of <i>Gundpak</i> – A <i>Khoa</i> Based Dairy Product. Nepal Journal of Science and Technology, [S. l.], v. 9, p. 57–64, 2010. DOI: 10.3126/njst.v9i0.3166. Disponível em: https://www.nepjol.info/index.php/NJST/article/view/3166. Acesso em: 18 may. 2024.