SHARMA, Ranjana. Nutritional and quality attributes of fortified soy yogurt prepared by using probiotic food grade lactic acid bacteria. Indian Journal of Dairy Science, India, v. 69, n. 4, 2016. Disponível em: https://epubs.icar.org.in/index.php/IJDS/article/view/54539. Acesso em: 19 jun. 2026.