VALSAN, D.; M P, D.; R, R.; LUKOSE, S. J.; B, I. Effect Of Different Starter Culture Combination and Ripening Period on Free Fatty Acid Profile and Physicochemical Characteristics of Buffalo Cream. International Journal of Progressive Research in Science and Engineering , [S. l.], v. 5, n. 1, p. 21–24, 2024. Disponível em: https://journal.ijprse.com/index.php/ijprse/article/view/1010. Acesso em: 9 may. 2024.