M. ISMAIL, M. IMPROVEMENT OF NUTRITIONAL AND HEALTHY VALUES OF YOGHURT BY FORTIFICATION WITH RUTUB DATE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. 5, p. 398–406, 2015. DOI: 10.15414/jmbfs.2015.4.5.398-406. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8203. Acesso em: 5 oct. 2026.