EVALUATION OF THE SENSORY CHARACTERISTICS OF A FRESH CHEESE WITH MICROENCAPSULATED PARACHLORELLA KESSLERI MICROALGAE OIL. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 22, n. 1, p. 26–42, 2024. DOI: 10.24054/limentech.v22i1.2861. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2861. Acesso em: 16 oct. 2025.