SAHOO, M.; PRAKASH, J. Formulation and Standardization of Dill Based Gherkin Pickles: A Study on Physico-Chemical and Sensory Attributes. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 54, n. 4, p. 387–402, 2017. DOI: 10.21048/ijnd.2017.54.4.16558. Disponível em: https://www.informaticsjournals.com/index.php/ijnd/article/view/16558. Acesso em: 27 apr. 2024.