DARWISH, A. M. . Enhancement structure probiotic yoghurt made from whole milk powder by psyllium husk . Journal of Food Technology Research, [S. l.], v. 10, n. 4, p. 120–130, 2023. DOI: 10.18488/jftr.v10i4.3569. Disponível em: http://archive.conscientiabeam.com/index.php/58/article/view/3569. Acesso em: 16 jun. 2024.