TRIPALDI, C.; RINALDI, S.; PALOCCI, G.; DI GIOVANNI, S.; CAMPAGNA, M.C.; DI RUSSO, C.; ZOTTOLA, T. CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY. Italian Journal of Food Science, Singapore, v. 32, n. 2, 2020. DOI: 10.14674/IJFS-1654. Disponível em: https://itjfs.com/index.php/ijfs/article/view/1654. Acesso em: 25 oct. 2025.