ÖZCAN, T.; YILDIZ, E. Determination of Textural and Sensory Properties of Yogurt Produced with The Vegetable Puree. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 4, n. 7, p. 579–587, 2016. DOI: 10.24925/turjaf.v4i7.579-587.719. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/719. Acesso em: 23 nov. 2024.