BAYSAL, M.; ELMACI, Y. Investigation of Aroma Release and Rheological Properties in Dairy Desserts with Reduced Fat Content. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 8, n. 6, p. 1331–1340, 2020. DOI: 10.24925/turjaf.v8i6.1331-1340.3346. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/3346. Acesso em: 3 may. 2024.