N, Krishna K; GHOSH, Bikash C. Development of reduced fat cream cheese by using inulin and WPC as a fat replacer. Indian Journal of Dairy Science, India, v. 72, n. 6, 2020. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/89402. Acesso em: 21 jun. 2026.