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Kumar M, Kumar A. Effect on Lactose and Sucrose Content of Srikhand Preparation from Chakka and Different Types of Fruit Pulp. J. Res. Appl. Sci. Biotechnol. [Internet]. 2025 Jun. 30 [cited 2026 Oct. 19];4(3):195-200. Available from: https://www.jrasb.stallionpublication.com/index.php/jrasb/article/view/907