DHIA IBRAHIM JERRO ALBEDRANI, A. K. R. . The Effect of Adding Chemically Modified Whey proteins to low-fat Buffalo Milk as a fat replacers in the physicochemical, Rheological and Sensory Properties of Buffalo low-fat Yogurt. Annals of the Romanian Society for Cell Biology, [S. l.], v. 25, n. 6, p. 7010–7030, 2021. Disponível em: https://www.annalsofrscb.ro/index.php/journal/article/view/6817. Acesso em: 16 apr. 2024.