“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) 25, no. 4 (May 8, 2026): 406–415. Accessed May 12, 2026. https://or.niscpr.res.in/index.php/IJTK/article/view/23272.