Evaluation of Some Chemical and Sensory Properties of Processed Cheese Analogue with Selected Vegetable Oils.
International Journal of Chemical and Process Engineering Research,
[S. l.], v. 2, n. 6, p. 75–85, 2015. DOI:
10.18488/journal.65/2015.2.6/65.6.75.85. Disponível em:
https://archive.conscientiabeam.com/index.php/65/article/view/1806. Acesso em: 22 jul. 2026.