“Development and the Physical, Chemical, Microbiological and Sensory Analyses of Red Pepper Seasoned With Parmesan Cheese - Doi: 10.4025 actascitechnol.V35i3.12794”. 2013. Acta Scientiarum. Technology 35 (3): 445-50. https://doi.org/10.4025/actascitechnol.v35i3.12794.