Physicochemical, rheological and sensory changes during ripening of botanica cheese. Ciencia y Tecnología de Alimentos, [S. l.], v. 22, n. 3, p. 44–47, 2023. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/561.. Acesso em: 18 may. 2024.