ÖZTÜRK, M.; CAN, A. Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak . Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 12, n. 2, p. 284–289, 2024. DOI: 10.24925/turjaf.v12i2.284-289.6659. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/6659. Acesso em: 23 nov. 2024.