Effects of inulin and canistel addition in the physical characteristics of fat-reduced processed cheese. Research, Society and Development, [S. l.], v. 9, n. 11, p. e4289119917, 2020. DOI: 10.33448/rsd-v9i11.9917. Disponível em: https://rsdjournal.org/rsd/article/view/9917. Acesso em: 13 dec. 2025.