GÖKMEN, Süleyman. Effect of different thawing methods on quality properties of stuffed pasta (manti). Italian Journal of Food Science, Singapore, v. 33, n. SP1, p. 170–178, 2021. DOI: 10.15586/ijfs.v33iSP1.2128. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2128. Acesso em: 7 oct. 2025.