SEKHAVATIZADEH, S. S.; MIRZAEE, N. .; GOLMAKANI, M.-T.; HOSSEINZADEH, S. . PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF KASHK AS INFLUENCED BY QUINOA FLOUR ADDITION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 5, p. e3438, 2022. DOI: 10.55251/jmbfs.3438. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/3438. Acesso em: 18 apr. 2024.