KHAN, U. M.; AHMAD, I.; INAYAT, S.; AMIN, H. M. A.; SELAMOGLU, Z. Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 7, n. 6, p. 856–860, 2019. DOI: 10.24925/turjaf.v7i6.856-860.2391. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2391. Acesso em: 22 nov. 2024.