ALI ISMAEL HAMID, KIFAH SAED DOOSH. Studying of Physicochemical and Sensory Properties of Reduced Fat Yogurt Manufactured by Adding Beta-Glucan of Barley. Annals of the Romanian Society for Cell Biology, [S. l.], p. 3287–3301, 2021. Disponível em: https://annalsofrscb.ro/index.php/journal/article/view/2880. Acesso em: 20 apr. 2024.