GÜRDAŞ MAZLUM, S.; LODOS, D. Modelling of Rheological Behaviour of Persimmon Puree. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 13, n. 2, p. 439–445, 2025. DOI: 10.24925/turjaf.v13i2.439-445.7281. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/7281. Acesso em: 11 mar. 2025.