KARAMAN, A. D.; BENLI, M.; AKALIN, A. S. Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream. Grasas y Aceites, [S. l.], v. 63, n. 3, p. 267–273, 2012. DOI: 10.3989/gya.106611. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1378. Acesso em: 7 feb. 2023.