GOKALBHAI, Patel Hasmukhbhai. Effect of level of fat on compositional, physico-chemical, rheological and sensory attributes of processed cream cheese based (PCCB) spread. Indian Journal of Dairy Science, India, v. 69, n. 1, 2015. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/49073. Acesso em: 21 jun. 2026.