MUKHTAR, S. Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt. IPS Journal of Nutrition and Food Science, [S. l.], v. 1, n. 2, p. 15–17, 2022. DOI: 10.54117/ijnfs.v1i2.15. Disponível em: https://journals.ipsintelligentsia.com/food-science/index.php/ijnfs/article/view/15. Acesso em: 22 dec. 2024.