HAJIAN, N.; SALAMI, M.; MOHAMMADIAN, M.; MOGHADAM, M.; EMAM-DJOMEH, Z. Production of Low-Fat Camel Milk Functional Ice creams Fortified with Camel Milk Casein and its Antioxidant Hydrolysates. Applied Food Biotechnology, [S. l.], v. 7, n. 2, p. 95–102, 2020. DOI: 10.22037/afb.v7i2.27779. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/27779. Acesso em: 6 may. 2024.