ALTAHIR, M. O. E.; ELGASIM, E. A.; MOHAMED AHMED, I. A. Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 3, n. 1, p. 9–16, 2014. DOI: 10.24925/turjaf.v3i1.9-16.161. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/161. Acesso em: 29 mar. 2024.