8Aguilera,J M.Generation of engineered structures in gels[].Physical Chemistry of Foods.1992
9Almena Aliste,M,Kindstedt,P S.Effect of increasing pH on texture of full and reduced-fat cream cheese[].Australian Journal of Dairy Technology.2006
10Buriti,FCA,Cardarelli,H R,Saad,SMI.Biopreservation by Lactobacillus paracasei coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses[].Journal of Food Protection.2007
