PHAM , T. H.; KHANH , S. T. Effect of transglutaminase on fresh cheese quality propertises using citric acid as a coagulant. Journal of Technical Education Science, [S. l.], v. 16, n. 6, p. 41–51, 2021. DOI: 10.54644/jte.67.2021.1088. Disponível em: https://www.jte.edu.vn/index.php/jte/article/view/1088. Acesso em: 7 apr. 2026.