HAMAD, M. N. F.; ISMAIL, M. M.; EL-MENAWY, R. K. A. Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties. Journal of Food Technology Research, [S. l.], v. 3, n. 2, p. 72–87, 2016. DOI: 10.18488/journal.58/2016.3.2/58.2.72.87. Disponível em: https://archive.conscientiabeam.com/index.php/58/article/view/361. Acesso em: 22 jul. 2024.