Application of prebiotics in fat free Greek yogurt: physicochemical, texturometric and sensory evaluation. Research, Society and Development, [S. l.], v. 11, n. 3, p. e56711326911, 2022. DOI: 10.33448/rsd-v11i3.26911. Disponível em: https://rsdjournal.org/rsd/article/view/26911. Acesso em: 6 dec. 2025.