DINKÇI, N.; KESENKAŞ, H.; SEÇKIN, A. K.; KINIK, Ö.; GÖNÇ, S. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese. Grasas y Aceites, [S. l.], v. 62, n. 3, p. 275–283, 2011. DOI: 10.3989/gya.091810. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1325. Acesso em: 3 may. 2024.