SAMILYK, M.; HELIKH, A.; RYZHKOVA, T.; BOLGOVA, N.; NAZARENKO, Y. Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 11 (104), p. 46–51, 2020. DOI: 10.15587/1729-4061.2020.199527. Disponível em: https://journals.uran.ua/eejet/article/view/199527. Acesso em: 24 jul. 2024.