SOHRABVANDI, S.; NEMATOLLAHI, A.; MORTAZAVIAN, A. M.; VAFAEE, R. Effects of homogenization pressure and sequence on textural and microstructural properties of milk-based creamy dessert. Archives of Advances in Biosciences, [S. l.], v. 4, n. 1, 2013. DOI: 10.22037/jps.v4i1.3976. Disponível em: https://journals.sbmu.ac.ir/aab/article/view/3976. Acesso em: 9 may. 2024.