SENGUPTA, S.; BHOWAL, J. OPTIMIZATION OF INGREDIENT AND PROCESSING PARAMETER FOR THE PRODUCTION OF Spirulina platensis INCORPORATED SOY YOGURT USING RESPONSE SURFACE METHODOLOGY. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 4, p. 1081–1085, 2017. DOI: 10.15414/jmbfs.2017.6.4.1081-1085. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8579. Acesso em: 14 sep. 2026.