TECHNOLOGICAL AND NUTRITIONAL BASIS OF USING SOYBEAN AS A RAW MATERIAL TO REPLACE MILK IN CHEESE PRODUCTION. Multidisciplinary Journal of Science and Technology, [S. l.], v. 6, n. 4, p. 474–477, 2026. Disponível em: https://mjstjournal.com/index.php/mjst/article/view/7259. Acesso em: 16 jun. 2026.