BAROT AMITKUMAR M.; PINTO SUNEETA V.; DHARAIYA, CHETAN N; PATEL SUNIL M. Effect of Level of Sorghum and WPC-80 on Quality of Sorghum Incorporated Chhana Cake. Archives of Current Research International, [S. l.], v. 24, n. 10, p. 349–364, 2024. DOI: 10.9734/acri/2024/v24i10937. Disponível em: https://journalacri.com/index.php/ACRI/article/view/937. Acesso em: 11 sep. 2025.