RIBEIRO, E., CUBO, M. F., & SALEM, R. D. S. (2019). DEVELOPMENT AND PHYSICAL-CHEMICAL CHARACTERIZATION OF LACTOSE FREE YOGURT WITH ADDED CHIA (Salvia hispanica L.). Uningá Review, 34(1), 26–39. Retrieved from https://revista.uninga.br/uningareviews/article/view/2607