GÓMEZ, B. G.; ODÉRIZ, M. L. V.; FERREIRO, N. M.; RODRÍGUEZ, M. Ángeles R.; VÁZQUEZ, M. Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase. Emirates Journal of Food and Agriculture, [S. l.], v. 32, n. 10, p. 739–749, 2020. DOI: 10.9755/ejfa.2020.v32.i10.2180. Disponível em: https://www.ejfa.me/index.php/journal/article/view/2180. Acesso em: 26 sep. 2023.