Elaboration and characterization of cheese analogous to Boursin with functional characteristics. Research, Society and Development, [S. l.], v. 9, n. 7, p. e895974064, 2020. DOI: 10.33448/rsd-v9i7.4064. Disponível em: https://www.rsdjournal.org/rsd/article/view/4064. Acesso em: 5 dec. 2025.