BULCA, S.; KOÇ, A. Camel milk: As a New Protein Source to Use for Yoghurt Production. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 8, n. 2, p. 449–456, 2020. DOI: 10.24925/turjaf.v8i2.449-456.3158. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3158. Acesso em: 22 nov. 2024.