MONTESDEOCA PÁRRAGA, R. R.; PILOSO CHÁVEZ, K. J.; VÉLIZ PINARGOTE, C. G.; ÁLCIVAR GILER, C. W. Effect of types of stabilizers and fat percentages on the physicochemical characteristics of a yogurt. Journal of Science and Technology El Higo, [S. l.], v. 10, n. 2, p. 79–96, 2020. DOI: 10.5377/elhigo.v10i2.10555. Disponível em: https://lamjol.info/index.php/elhigo/article/view/10555. Acesso em: 30 jun. 2024.