Use of soy as a source of protein in low-fat yogurt production: microbiological, functional and rheological properties. Research, Society and Development, [S. l.], v. 9, n. 11, p. e779119472, 2020. DOI: 10.33448/rsd-v9i11.9472. Disponível em: https://rsdjournal.org/rsd/article/view/9472. Acesso em: 14 dec. 2025.