MASUD, T. Effect of Coagulation Temperatures and Strength of Coagulant Used on the Composition of Paneer. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 39, n. 12, p. 548–550, 2002. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/6725. Acesso em: 8 nov. 2024.