Evandro Leite de Souza

2 ta ish

Federal University of Paraíba

1. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

   Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Mario Estévez +4

   MaqolaOAOchiq kirish20132 iqtibos

   ABIABI:AkademIndex/2026.other.175006

2. 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