Effect of Rice Starch with Different Levels of Amylose Content on the Proximate Composition, Textural, and Thermal Properties of Plant-Based Cheese. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. 2, p. 74–80, 2025. DOI: 10.54987/jobimb.v13i2.1140. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1140. Acesso em: 11 may. 2026.