Sustainable development and comparative evaluation of probiotic lassi, porridge, and gruel from sorghum, pearl, and finger millet using a traditional curd-based unified fermentation approach. Indian Journal of Traditional Knowledge (IJTK), [S. l.], v. 25, n. 4, p. 406–415, 2026. DOI: 10.56042/ijtk.v25i4.23272. Disponível em: https://or.niscpr.res.in/index.php/IJTK/article/view/23272. Acesso em: 12 may. 2026.