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Quarg Cheese: The Impact of Fat Content Change on its Microstructure, Characterization, Rheology, And Textural Properties.
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- Current Research in Nutrition & Food Science, 2023, v. 11, n. 3, p. 1061, doi. 10.12944/CRNFSJ.11.3.12
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Development of water spinach powder and its characterization.
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- Journal of Food Science & Technology, 2021, v. 58, n. 9, p. 3533, doi. 10.1007/s13197-021-05058-9
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- Article