Bárbara Melo Santos

1 ta ish

Federal University of Paraíba

1. Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

   Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Gomes +5

   MaqolaOAOchiq kirish20122 iqtibos

   ABIABI:AkademIndex/2026.other.175019