PATEL, Hasmukhbhai Gokalbhai. Influence of type of culture used for coagulation of cheese milk on composition, physico-chemical, rheological and sensory attributes of Processed Cream Cheese based (PCCB) Spread. Indian Journal of Dairy Science, India, v. 69, n. 2, 2015. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/49076. Acesso em: 19 oct. 2025.