Baron R, Churio CJ, Bermúdez J. Addition of high esterification pectin as a stabilizer in the production of low fat yogurt. JETIA [Internet]. 11Dec.2020 [cited 18Nov.2024];6(26):13-7. Available from: http://br940.teste.website/~itegamjetia/journal/index.php/jetia/article/view/699