“Physicochemical Properties, Nutritional Composition, and Microbial Profiles of Locally Fermented Yogurt Drink (Lassi) across Three Restaurants in Malaysia”. Journal of Biochemistry, Microbiology and Biotechnology 12, no. SP1 (July 31, 2024): 46–49. Accessed May 11, 2026. https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/939.