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Vasiliauskaite A, Mileriene J, Songisepp E, Rud I, Muizniece-Brasava S, Ciprovica I, Axelsson L, Lutter L, Aleksandrovas E, Tammsaar E, et al. Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement. Foods. 2022; 11(21):3353. https://doi.org/10.3390/foods11213353

Vasiliauskaite, Agne, Justina Mileriene, Epp Songisepp, Ida Rud, Sandra Muizniece-Brasava, Inga Ciprovica, Lars Axelsson, Liis Lutter, Elvidas Aleksandrovas, Ene Tammsaar, and et al. 2022. "Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement" Foods 11, no. 21: 3353. https://doi.org/10.3390/foods11213353

Vasiliauskaite, A., Mileriene, J., Songisepp, E., Rud, I., Muizniece-Brasava, S., Ciprovica, I., Axelsson, L., Lutter, L., Aleksandrovas, E., Tammsaar, E., Salomskiene, J., Serniene, L., & Malakauskas, M. (2022). Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement. Foods, 11(21), 3353. https://doi.org/10.3390/foods11213353