ABDEL RAZIG, Kamal Awad; AHMED BABIKER, Nagla Ali. Chemical and Microbiological Properties of Sudanese White Soft Cheese Made by Direct Acidification Technique. Pakistan Journal of Nutrition, Pakistan, v. 8, n. 8, p. 1138–1143, 2009. DOI: 10.3923/pjn.2009.1138.1143. Disponível em: https://pjnonline.org/pjn/article/view/963. Acesso em: 2 sep. 2025.