Effect of the addition of collagen and sucralose on the technological and sensory characteristics of yogurt. Research, Society and Development, [S. l.], v. 10, n. 11, p. e507101119841, 2021. DOI: 10.33448/rsd-v10i11.19841. Disponível em: https://rsdjournal.org/rsd/article/view/19841. Acesso em: 5 dec. 2025.