ALBAY, Z.; YILDIRIM, K.; ÇAPA, E.; ŞIMŞEK, B. Some Chemical, Microbiological, Textural and Sensory Properties of Traditional Dry Clotted Cream (Kuru Kaymak). Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 9, n. 3, p. 484–492, 2021. DOI: 10.24925/turjaf.v9i3.484-492.3818. Disponível em: https://www.agrifoodscience.com/index.php/TURJAF/article/view/3818. Acesso em: 27 feb. 2024.