SENGUPTA, S.; SAMANTA, A.; BHOWAL, J. EFFECT OF DIFFERENT TYPES OF COAGULATING AGENT ON PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF NON DAIRY RASGULLA (CHEESE BALL). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 4, p. 1107–1111, 2017. DOI: 10.15414/jmbfs.2017.6.4.1107-1111. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8583. Acesso em: 15 oct. 2026.