Acharya, Pushpa Prasad, and Prabin Sapkota. 2010. “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 9 (June):57-64. https://doi.org/10.3126/njst.v9i0.3166.