N.R. CHATINYAN, L.SH. ALEKSANYAN, S.H. GEVORGYAN. Development of Biotechnological Processes in Curd Cheese Production via White Glaze and Plant-Based Supplement. AgriScience and Technology, [S. l.], v. 1, n. 73, 2023. Disponível em: https://journal.anau.am/index.php/anau/article/view/285. Acesso em: 27 dec. 2024.