GAD, A. S.; MOHAMAD, S. H. S. Effect of hydrocolloid type on physiochemical properties of nonfat drinkable yogurt fermented with ropy and non-ropy yogurt cultures. Comunicata Scientiae, [S. l.], v. 5, n. 3, p. 318–325, 2014. DOI: 10.14295/cs.v5i3.514. Disponível em: https://comunicatascientiae.com.br/comunicata/article/view/514. Acesso em: 29 mar. 2024.